Lentil Salad with Olives, Mint, and Feta
The key to creamy but firm lentils lies in the relationship between legume and salt.
Keywords
- Side Dishes
- Fruit
- Salads
- Beans
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Mixing bowl
- Saucepan
- Oven
- Measuring cup
- Measuring spoon
- Whisk
- Colander
- Wooden spoon
- Serving platter
- Spoon
Ingredients
- 1 cup lentils, picked over and rinsed
- Salt
- pepper
- 6 cups water
- 2 cups low-sodium chicken broth
- 5 garlic cloves, lightly crushed and peeled
- 1 bay leaf
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1/2 cup coarsely chopped pitted kalamata olives
- 1/2 cup fresh mint leaves, chopped
- 1 large shallot, minced
- 1 ounce feta cheese, crumbled (1/4 cup)
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