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Lentil Salad With Feta Cheese

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CATEGORY CUISINE TAG YIELD
Dairy Vegetarian Salad 4 Servings

INGREDIENTS

1 1/2 c Dried lentils
1 Clove garlic, crushed I
used 1/2 tspn from a jar
1 1/2 T Olive oil, I omitted
entirely and it was
fine
3 T Lemon juice
1/2 t Dried thyme
1/4 t Salt
1/8 t Coarsely grd black pepper
1 1/2 c Cherry tomatoes, quartered
I used 1 1/2 cups diced
regular tomatoes and it
was fine
1 c Diced cucumber
1/2 c Thinly sliced celery
2 oz Crumbled feta cheese, I used
half that amount and it
was
plenty

INSTRUCTIONS

From: TIFFANY PEREDA <tpereda@mstar.com>  Date: Thu, 01 Aug 96 10:38:10
cst This is a recipe I took from Cooking  Light, I modified it a
little, and it turned out very good, so here  it is. (It is from a very
old issue, maybe somebody posted a version  already).  Put lentils in
saucepan and cover w/ 2 inches of water.  Bring to a  boil. Lower heat,
cover and cook for 20 minutes.  Combine garlic, oil (optional), lemon
juice, thyme, salt, and pepper  in a little bowl.  When lentils are
done, drain well and rise under cold water until the  lentils are all
cool themselves.  In a large bowl, combine lentils,  tomatoes,
cucumber, celery, and feta. Mix it all up.  Pour lemon juice mixture
over it all, mix it up some more.  The colder it is, the better it
tastes, so putting it in the fridge  for 20 mintues chills it well
while allowing the flavors to blend.  Makes 4 servings.  I think some
green onions might also do well in there, so I am  thinking of adding
those next time.  fatfree digest V96 #212  From the Fatfree Vegetarian
recipe list.  Downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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