Greek Lentil Salad
adapted from Gourmet August 2005
-1 cup dried lentils
-1 large garlic clove, chopped
-1 tsp salt
-2 cups diced tomatoes (fresh tomatoes)
-4 large scallions, thinly sliced
-1/2 cup chopped artichokes
-1/4 cup chopped fresh dill
-1/4 cup thinly sliced fresh basil
-3 tbsp red wine vinegar
-1/4 cup extra-virgin olive oil
-1/4 tsp black pepper
-feta, for topping
1. Bring 4 cups of water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 tsp salt. Once boiling, reduce heat and simmer, uncovered, until lenders are just tender 15-25 minutes. Drain and transfer to a large bowl.
2. Add tomatoes, scallions, artichokes, dill, and basil to the bowl. In a separate bowl, whisk red wine vinegar with olive oil, pepper, and remaining 1/2 tsp salt. Toss dressing with lentil mixture.
3. Top with feta before serving.