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Lentil Salad with Feta

Adapted from “From Tapas to Meze”, Crown Pub, 1994
 
The lentils in this tasty salad are a good source of protein, folate, and iron.
 
Serves 6
 
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.
Nutritional Information per serving:
352 calories
23 g fat
6 g saturated fat
25 mg cholesterol
24 g carbohydrates
13 g protein
893 mg sodium
8 g fiber
 
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