Greek Lentil Salad

As the summer growing season is the midwest comes to a close, I'm sharing one of my favorite salads from this summer.    Fresh tomatoes, fresh cucumbers, salty feta and lentils make for a healthy, delicious side or lunch salad.  I sent this picture to my son who said it looked just like the salads they enjoyed in Greece last year. 

 

 

 Greek Lentil Salad

Recipe courtesy of Vegetarian Times

1 cup French green lentils, rinsed and drained

¼ small onion

2 bay leaves

1 large shallot, finely chopped (¼ cup)

2 Tbs. lemon juice

1 small cucumber, diced (1 cup)

2 medium tomatoes, diced (1 cup)

¼ cup chopped fresh mint

1 Tbs. olive oil

¼ cup crumbled feta cheese

Instructions: 

1. Place lentils, onion, bay leaves, and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low, and cook 25 to 30 minutes, or until lentils are tender. Drain, remove onion and bay leaves, and cool.
2. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint, and oil; stir to combine. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Serve topped with feta.