"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lentil and Feta Salad Recipe

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This recipe for Lentil and Feta Salad, by , is from Nellie to New and 8 In Between -- Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa O'Leary-Reesor
Added: Thursday, November 20, 2008


2 cups green or brown lentils, picked over and rinsed
2 carrots, peeled and diced
2 red peppers, chopped
2 tbsp. finely chopped mint
2 tbsp. finely chopped parsley
3 green onions, sliced
3/4 cup crumbled feta cheese
salt and pepper to taste

zest and juice of one lemon (approx. 2 tbsp.)
2 tsp. Dijon mustard
1/2 cup olive oil

Place the lentils in a medium saucepan of water and bring to boil. Cook until tender (about 20-30 minutes). Drain and let completely cool.
In a large bowl, combine the lentils, carrots, red peppers, mint, parsley, onions and feta cheese. Toss.
In a separate bowl, whisk together lemon zest, juice, mustard. Slowly whisk in olive oil.
Drizzle dressing over salad and toss.
Season with salt and pepper, if desired.

Personal Notes:
Personal Notes:
I often use 1 can of green or brown lentils instead of the dried lentils.




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