This dish is great as a side dish to a light entree or served as a main dish with pita and hummus on a hot summer evening. It's also a great picnic packer...
Greek Lentil Salad
Adapted from Vegetarian Times
1 C green lentils
~ 1/2 C finely chopped red onion
2 cloves garlic, minced
1 C diced tomatoes (any type works)
1 C diced cucumber (I peel them, but it's personal preference)
1/4 C fresh flat-leaf parsley, finely chopped
2 Tbs. freshly squeezed lemon juice
1 Tbs. olive oil
1/4 to 1/2 C crumbled feta cheese
Put the lentil in a pot and cover them with water. Bring to a boil then reduce heat to simmer and cook, covered, for about 20 minutes or until the lentils are tender. I like to keep them nice and chewy for this recipe - you definitely don't want mushy lentil here.
Drain the cooked lentils and set the in the fridge to cool, ideally for a few hours.
Whisk the lemon juice and olive oil together in the serving bowl. When the lentils have reached room temperature, toss them with the onion, garlic, tomato, cucumber, and parsley in the bowl. Season with salt and pepper. Sprinkle with the feta cheese and serve.