Lentil Salad with Olives, Mint, and Feta

Name: Lentil Salad with Olives, Mint, and Feta
Ingredients: 1 cup lentils, picked over and rinsed; Salt and 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)

Lentil Salad with Olives, Mint, and Feta was pinched from <a href="http://www.cooksillustrated.com/recipes/6687-lentil-salad-with-olives-mint-and-feta" target="_blank">www.cooksillustrated.com.</a>

"The most important step in making a lentil salad is perfecting the cooking of the lentils so they maintain their shape and firm-tender bite. There turns out to be two key steps. The first is to brine the lentils in warm salt water. With brining, the lentil’s skin softens, which leads to fewer… read more..."

INGREDIENTS

•

1 cup lentils, picked over and rinsed

•

Salt and 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)

Go To Recipe

review

►