*  Exported from  MasterCook  *
 
                             TANGY LENTIL SALAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Dkuhnen msn
                 Side dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            (250ml) dry lentils
    3                    Bay leaves
    4       cl           Garlic, peeled and crushed
      1/4   ts           (1ml) dried oregano
    6       tb           (90ml) olive oil
    6       tb           (90ml) vinegar
    2                    Garlic cloves, minced
      1/2   ts           (2ml) ground cumin
                         Salt and Pepper
    1                    Small red onion
    1                    Red pepper, seeded, diced
    3       tb           (45ml) chopped fresh parsley
    6       oz           (175g) feta cheese, crumbled
   18                    Kalamata olives
 
   Pick over lentils, wash and place in a large saucepan
   with bay leaves, crushed garlic and oregano.  Cover
   with water by 2 inches, bring to boil then simmer
   uncovered 30 minutes until tender. Drain, cool and
   remove garlic and bay leaves.  To make vinaigrette,
   whisk together olive oil, vinegar, minced garlic,
   cumin, salt and pepper in small bowl. Toss with
   lentils, onion and red pepper.  Let sit 20 minutes.
   Taste and season as needed with salt, pepper and
   vinegar. Salad can be prepared to this point 6 hours
   in advance. To serve, toss salad with parsley and
   place on platter. Garnish with crumbled feta cheese
   and olives. Source: The Toronto Star Newspaper, April
   15th, 1996.
  
 
 
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