Classic Lentil Salad with Feta and Mint

Ingredients

• Salt and pepper
• 1 cup lentils, picked over and rinsed
• 5 garlic cloves, lightly crushed and peeled
• 1 bay leaf
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• ½ cup pitted kalamata olives, chopped coarse
• 1 large shallot, minced
• ½ cup chopped fresh mint
• 1 ounce feta cheese, crumbled (¼ cup)
• 1. Dissolve 1 teaspoon salt in 1 quart warm water (about 110 degrees) in bowl. Add lentils and soak at room temperature for 1 hour. Drain well.
• 2. Adjust oven rack to middle position and heat oven to 325 degrees. Combine lentils, 1 quart water, garlic, bay leaf, and ½ teaspoon salt in medium ovensafe saucepan. Cover, transfer saucepan to oven, and cook until lentils are tender but remain intact, 40 minutes to 1 hour.

Instructions

1. 1Dissolve 1 teaspoon of salt in 1 quart of warm water (about 110 degrees Fahrenheit) in a bowl. Add the lentils and soak at room temperature for 1 hour, then drain well.
2. 2Adjust your oven rack to the middle position and heat the oven to 325 degrees Fahrenheit. Combine the soaked lentils, 1 quart of water, the lightly crushed garlic cloves, the bay leaf, and a half teaspoon of salt in a medium oven-safe saucepan. Cover, transfer the saucepan to the oven, and cook for 40 to 60 minutes until the lentils are tender but remain intact.
3. 3Drain the cooked lentils thoroughly, discarding the garlic cloves and bay leaf. Whisk the olive oil and white wine vinegar together in a large mixing bowl. Add the warm lentils, chopped kalamata olives, and minced shallot, tossing until well coated. Toss the lentils while they're still warm so they absorb the dressing better. Season with salt and black pepper to taste.
4. 4Transfer the dressed lentils to a serving platter or bowl. Gently fold in the chopped fresh mint so it doesn't bruise. Scatter the crumbled feta cheese over the top. Serve warm or at room temperature.

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