Title: Lentil Feta Salad
Categories: Stewart6
Yield: 4 servings

1 c Beluga lentils; rinsed,
-picked over
2 Garlic cloves; halved
-lengthwise
1 Bay leaf
1 c Finely-chopped celery -;
-(abt 2 stalks)
1 sm Red onion; cut into small
-dice
1 sm Red pepper; roasted, peeled,
Cut into small dice
1 c Finely-chopped flat-leaf
-parsley
1 tb Finely-chopped fresh
-rosemary
1/3 c Freshly-squeezed lemon juice
2 tb Extra-virgin olive oil
4 oz Coarsely-crumbled feta
-cheese -; (abt 1
Cup)
Coarse salt; to taste
Freshly ground black pepper;
-to taste
3 Heads baby lettuce; such as
-lola rosa
1 sm Cucumber; peeled, seeded,
And cut in 1/8" slices

Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay
leaf. Simmer for 20 minutes, or until the lentils are tender. Drain and
rinse the lentils under cold water. Discard the garlic and bay leaf. In a
large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
In a small bowl, whisk together the lemon juice and olive oil. Drizzle over
lentil mixture, add the feta and stir gently to incorporate. Season with
salt and pepper. Serve on a bed of baby lettuce, and garnish with the
cucumber slices. Serves 4 to 6.

Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"

Per serving: 95 Calories (kcal); 7g Total Fat; (62% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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