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Source: Stop and Smell the Rosemary

Mediterranean Lentil Salad
This salad makes a wonderful accompaniment to grilled lamb or chicken.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
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1 tablespoon Vegetable Oil
1 onion, chopped
2 cloves garlic, chopped
1 teaspoon crushed red pepper
1 1/2 cups green lentils
1 bay leaf
2 slices lemon, about 1/2 inch thick
freshly ground pepper
3 Tablesoons fresh lemon juice
1 tablespoon grated lemon zest
1/2 cup extra virgin olive oil
1 tablespoon chopped fresh oregano
6 ounces feta cheese, crumbled (1 1/2 cups)
1/2 cup black olives, pitted and sliced
2 teaspoons poons chopped fresh oregano
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced

Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes, or until fragrant. Stir in red pepper flakes and lentils until coated with seasonings. Add water to just cover lentils. Add bay leaf and lemon slices, squeezing gently to release juice. Bring to a boil, then reduce heat to medium-low. Cover and simmer 35 to 45 minutes, or until lentils are tender. Drain, removing lemons and bay leaf. Season with salt and pepper. Transfer to a serving bowl and set aside.

Whisk lemon juice, lemon zest, olive oil, and oregano until combined. Pour dressing over warm lentils, tossing to coat. Cool. Top with feta, olives, oregano, and bell peppers. Toss again. Adjust seasonings.

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