|
MEDITERRANEAN LENTIL
SALAD
1 cup dried lentils
1 small onion, chopped
1 quart water
1 small red pepper, chopped
1 small green pepper, chopped
1 tomato, chopped
3 scallions, washed and sliced
1 can sliced black olives
1/2 cup Italian salad dressing
2 Tbsp. lemon juice
dash pepper
1 package (4 oz.) tomato-basil
feta cheese, crumbled
Cook lentils and onions in
water, simmering 20-25
minutes until tender but
not too soft. Drain.
Mix lentils with peppers,
tomato, scallions, olives,
dressing, lemon juice, and
pepper, and refrigerate
until chilled.
Just before serving, mix in
feta cheese.
Makes 6-8 servings.
For a vegan version, omit
the feta cheese.
|
