“A quick and delicious side dish, or lunch salad. From Canadian Living Test Kitchen.”
READY IN:
35mins
SERVES:
6
YIELD:
6 Sides
UNITS:
US

Ingredients Nutrition

Directions

  1. In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
  2. Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
  3. In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.).
  4. Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.

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