LENTIL SALAD
This salad combines some of the best vegetables of summer, and it will surprise you with its lively taste -- testers found it rather addictive. It makes enough for a workweek's worth of grab-and-go lunches, or for a back yard full of party guests at your next cookout.
- 5 cups cooked lentils, drained and rinsed (1 pound dried lentils)
- 25 small cherry tomatoes, halved
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 red onion, chopped
- 6 radishes, chopped
- 1 1/2 cups crumbled feta cheese
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground pepper
If you are using dried lentils, rinse well and remove any stones or other foreign objects. Bring about 6 cups water to a boil in a large saucepan or Dutch oven. Add lentils, return to boil, then reduce heat to medium and simmer, stirring occasionally, until lentils are cooked but still firm, about 15 to 20 minutes. (Don't overcook, or lentils will become too mushy for salad.) When finished, drain and rinse well with cold water to stop cooking process.
In a large bowl, combine first seven ingredients (through feta cheese), and mix to combine.
Combine olive oil, vinegar, salt and pepper. Drizzle over salad and mix. Refrigerate and let rest for an hour or so to mingle flavors. Serves 12.
