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Tangy lentil salad

Yield: 6 Servings

Ingredients:

• 1 c (250ml) dry lentils
• 3 Bay leaves
• 4 cl Garlic peeled and crushed
• 1/4 ts (1ml) dried oregano
• 6 tb (90ml) olive oil
• 6 tb (90ml) vinegar
• 2 Garlic cloves minced
• 1/2 ts (2ml) ground cumin Salt and Pepper
• 1 Small red onion
• 1 Red pepper seeded diced
• 3 tb (45ml) chopped fresh parsley
• 6 oz (175g) feta cheese crumbled
• 18 Kalamata olives

Instructions:

Pick over lentils wash and place in a large saucepan with bay leaves crushed garlic and oregano. Cover with water by 2 inches bring to boil then simmer uncovered 30 minutes until tender. Drain cool and remove garlic and bay leaves. To make vinaigrette whisk together olive oil vinegar minced garlic cumin salt and pepper in small bowl. Toss with lentils onion and red pepper. Let sit 20 minutes. Taste and season as needed with salt pepper and vinegar. Salad can be prepared to this point 6 hours in advance. To serve toss salad with parsley and place on platter. Garnish with crumbled feta cheese and olives. Source: The Toronto Star Newspaper April 15th 1996.

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