Lentil Salad with Feta

Ingredients

1 cup dried lentils, rinsed

4 cloves garlic, bruised (lightly mashed), plus 2 cloves garlic, minced

3 bay leaves

1/4 teaspoon dried oregano

1/4 cup NOW Real Food® Extra Virgin Olive Oil*

2 Tablespoons red wine vinegar

1/2 teaspoon ground cumin

1 teaspoon salt

Freshly ground black pepper

1 red bell pepper, cored, seeded, finely diced

1 small red onion, diced

18 pitted kalamata olives

6 oz. feta cheese, crumbled

1. Place lentils, the 4 bruised garlic cloves, bay leaves and oregano in a pot and cover with water by 2 inches. 
2. Heat to a boil over medium-high heat; reduce heat to a simmer. 
3. Cook for 20-25 minutes until lentils are tender; drain and let cool.
4. To make the vinaigrette, whisk together the olive oil, red wine vinegar, minced garlic and cumin in a small bowl, then season with 1/2 teaspoon of the salt and pepper, to taste.
5. Combine the lentils, onion, bell pepper, remaining 1/2 teaspoon of the salt and pepper, to taste, in a large bowl, then toss with the vinaigrette. Let stand 20 minutes; season as needed with additional salt, pepper, and vinegar.
6. Garnish the salad with the olives and crumbled feta.