1 1/4 C lentils, rinsed and picked over.
half a yellow pepper, cubed
five radishes, sliced (can be left out)
1/3 C minced mint
20 cherry tomatoes, halved
half a cup of crumbled feta
half a cup of oil
3 T lemon juice
1/3 C minced kalamata olives (can be left out)
salt and pepper
Boil the lentils in plenty of water for 20 minutes. Drain.
Mix everything in a bowl. In the original recipe, you're supposed to saute the yellow pepper in oil first. I have never done this because I prefer to eat things raw if possible and also, who wants to turn on another burner for a summer dish?
Serve room temperature with rye bread and maybe some La Tur. Mmmm.
Serves 6?
No comments:
Post a Comment