Combine the Lentils and Vegetable Broth in a medium saucepan and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain and let cool.
While the lentils are cooling, prepare the Vegetables by chopping them as indicated.
In a small bowl, whisk together all Dressing ingredients until emulsified.
In a large bowl, combine the cooled Lentils, Vegetables, and Dressing. Toss gently to coat.
Gently fold in the Feta Cheese and Mint.
Taste and adjust seasoning as needed. Serve immediately or chill for later.
Ingredients
6
1 cup198 gPuy Lentils-dried
3 cups710 mLVegetable Broth
1/2 cup75 gRed Onion-thinly sliced
1 cup140 gCucumber-diced
1/2 cup75 gCherry Tomatoes-halved
1/4 cup30 gSun-dried Tomatoes-oil-packed, drained and chopped
1/4 cup30 gFresh Mint-chopped
1/2 cup70 gFeta Cheese-crumbled
3 tbsp45 mLExtra Virgin Olive Oil
2 tbsp30 mLRed Wine Vinegar
1 tbsp15 mLLemon Juice-freshly squeezed
1 tsp5 mLHoney
1/2 tsp2.5 mLDried Oregano
1/4 tsp1.25 mLSalt
1/4 tsp1.25 mLBlack Pepper
Equipment
Medium saucepan
Large bowl
Whisk
Instructions
Rinse the Lentils under cold water.
Combine the Lentils and Vegetable Broth in a medium saucepan and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain and let cool.
While the lentils are cooling, prepare the Vegetables by chopping them as indicated.
In a small bowl, whisk together all Dressing ingredients until emulsified.
In a large bowl, combine the cooled Lentils, Vegetables, and Dressing. Toss gently to coat.
Gently fold in the Feta Cheese and Mint.
Taste and adjust seasoning as needed. Serve immediately or chill for later.
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