Lentil Salad with Feta and Herbs

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Perfect for lunch or as a colourful buffet offering.

Ingredients

1-1/2 cups (375 mL) green or brown lentils

2 tbsp (30 mL) extra-virgin olive oil

2 tbsp (30 mL) red wine vinegar

1 clove garlic, minced

1 tsp (5 mL) salt

1/2 tsp (2 mL) pepper

1 yellow pepper or red pepper, diced

2 medium tomatoes, diced

1/2 cup (125 mL) chopped red onion

1/4 cup (50 mL) chopped fresh mint

1/4 cup (50 mL) chopped fresh parsley

4 oz (125 g) feta cheese, crumbled (about 1 cup/250 mL)

Preparation

Pick over lentils, rinse in sieve and drain. Cook lentils in saucepan of boiling, salted water until just tender, about 25 minutes. Drain well and rinse in cold water.

Combine olive oil, vinegar, garlic, salt and pepper in small bowl. Toss lentils, yellow or red pepper, tomato, onion, mint and parsley together in large bowl. Add dressing and toss to coat. Gently stir in feta cheese.

Refrigerate for one hour to allow flavours to blend.

Makes 4 to 6 servings.

Tip: In a hurry? Drain two 19 oz (540 mL) cans of lentils into a sieve and rinse with cold water. Toss with remaining ingredients.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 serving: about
Calories	289
Fat (total)	10 g
Carbohydrate	30 g
Protein	17 g
Fibre	7 g
Sodium	643 mg

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