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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lentil Salad with Feta

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Lentil Salad with Feta Empty Lentil Salad with Feta

    Post by Lobo Mon 18 Jan 2016, 11:10 pm

    Lentil Salad with Feta Img76l
    Lentil Salad with Feta
    Lentil Salad with Feta Rating

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    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Servings: 4
    Lentils absorb seasonings well and can be transformed into a variety of distinctive dishes. After making the cooked lentils for this salad, you can use the leftovers in a pasta and lentil soup or a spicy curry.






    • 658

    Ingredients:

    For the cooked green lentils:


    • 1 lb. green lentils
    • 1 carrot, halved
    • 1 celery stalk, cut into 3 pieces
    • 1 yellow onion, peeled and halved
    • About 5 fresh flat-leaf parsley sprigs


    • 1 red onion, chopped
    • 1 roasted red bell pepper, seeded and chopped
    • 2/3 cup chopped fresh flat-leaf parsley
    • 2 Tbs. red wine vinegar
    • 1 Tbs. olive oil
    • 1/2 cup crumbled feta cheese
    • Salt and freshly ground pepper, to taste

    Related Recipes


    Lentil Salad with Feta Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Cook the lentils
    In a large saucepan over medium-high heat, combine the lentils, carrot, celery, yellow onion, parsley sprigs and 8 cups water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the lentils are tender and the liquid has been absorbed, 30 to 35 minutes. Remove and discard the vegetables. Spoon out 2 1/2 cups of the lentils for the salad. Set aside the remaining lentils to cool before storing for later use.

    Prepare the salad
    In a bowl, stir together the red onion, bell pepper, chopped parsley and the 2 1/2 cups lentils. Stir in the vinegar and olive oil. Add the feta and toss to combine. Season with salt and pepper and serve immediately. Serves 4 (makes about 6 cups cooked lentils total).

    Storage Tip: Store the cooked lentils in an airtight container in the refrigerator for up to 3 days.

    Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).
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