- 3 cups French lentils
- 1 bay leaf
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped Italian parsley, plus extra for garnish
- 3 tablespoons fresh chopped oregano
- 1 red onion, finely chopped
- 4 Roma tomatoes, diced
- 8 ounces feta cheese
- Salt and pepper, to taste
- 1/4 cup pine nuts
- Mixed greens, for serving (optional)
Pick through lentils, removing any debris, and rinse well. Place lentils in a saucepan with fresh, cold water to cover by 1/3-inch. Add bay leaf, bring to a boil and simmer for about 40 minutes or until tender. Drain, rinse well and chill thoroughly. Discard bay leaf.
When lentils are chilled, toss with oil, lemon juice, parsley, oregano, onions and tomatoes. Crumble feta into small chunks and toss with lentil mixture. Season with salt and pepper.
Toast pine nuts in a sauté pan over medium heat until lightly browned, 3 to 5 minutes.
If you like, spread lentil salad over mixed greens arranged on a serving platter. Sprinkle with toasted pine nuts and garnish with springs of fresh Italian parsley.
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