Lentil Salad

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This is out of the 2005 edition kcts chefs cookbook. It was sent in by owner and executive chef alison hero from the silverwater cafe in port townsend , washington. Cooking time does not include refrigerated time.

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Steps

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Place lentils and water in a small pot and cover.

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Bring to a boil , reduce heat and simmer for 20 minutes.

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Drain and rinse with cool water.

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In a large mixing bowl , combine remaining ingredients.

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Add lentils when completely cool and mix.

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Let sit , refrigerated , for 2 hours or more.

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Ingredients

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lentils, water, extra virgin olive oil, lemon juice, oregano, salt, granulated garlic, feta cheese, red bell pepper, flat leaf parsley, green onion