March 3rd, 2013

Lentil Salad with olives, mint and feta

The healthy eating campaign continues and everyone knows how great lentils are for you (low in calories, high in protein and fiber) so when I saw this recipe on America’s Test Kitchen, I wanted to try their cooking method.

You soak the lentils in warm water for an hour, drain them and them bake them in the oven with water, broth, garlic, salt and a bay leaf for another hour. Drain them again and now you have lentils to use for this salad, or any other recipe. The lentils are firm and nutty, a definitely an improvement over mushy and mealy texture some recipes result in.

I made a double batch and made this salad with half and ate the other half plain with a little olive oil and salt. I really enjoyed the Mediterranean flavors of the sharp feta, briny olives and the tang of vinegar.

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