Prepared & Submitted by Gillian May, based off of recipe from The Canadian Living Test Kitchen

Lentil Feta Salad

Portion size: 6

Ingredients:

• ½ cup slivered almonds
• 1 cup dried green lentils
• 2 garlic cloves
• ¼ cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp finely chopped fresh oregano (dried is fine as well)
• ¼ tsp salt
• ¼ tsp pepper
• 1 ½ cups diced cucumbers
• 1 cup halved cherry tomatoes
• ½ cup diced red onions or sweet onions
• 2 tbsp chopped parsley
• ¾ cup crumbled feta cheese

In a small skillet, toast almonds over medium heat, stirring often until golden brown – this’ll take you about 5 minutes.  Set aside.

Bring a large pot of salted water to boil.  Add lentils and garlic, reduce heat and simmer, uncovered, until tender – about 20 minutes.  Drain and rinse in cold water; drain again.  Discard garlic.

In a large bowl, whisk together oil, vinegar, oregano, salt and pepper.  Add lentils, cucumber, tomatoes, onion and parsley; toss to coat.

Stir in almonds and all but ¼ cup of the feta; sprinkle with the remaining feta before serving.

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This item was part of our food swap on November 15th, 2012.  This dish was swapped for:

• Kayla’s Minestrone
• Kayla’s Brownies
• Sonia’s Oatmeal Chocolate Chip Cookies
• Jenn’s Shepherd-less Pie
• Hannah’s Ginger-Miso Soup & Burdock Root
• Megan’s Quinoa & Beet Salad
• Ben’s Dark Chocolate & Mint Chocolate Faux Truffles