1 cup French lentils
6 cups water
1 bay leaf
1 teaspoon salt
1 small onion, finely sliced
2 carrots, peeled and sliced in half
3-4 sun dried tomatoes, chopped (about 2 tablespoons)
feta cheese (as much or as little as you like)
1/4 cup olive oil (or a little less)
For the dressing:
1/2 cup extra virgin olive oil (the best kind you can get)
1/4 cup red wine vinegar
2 garlic cloves, minced
1 and 1/4 teaspoons salt
1 teaspoon dried oregano
1/2 cup chopped fresh parsley
freshly ground black pepper
a pinch of crushed red pepper flakes
optional: toasted pine nuts, walnuts or pecans
Preheat your oven to 450 degrees.
Place the sliced onions with the carrots on the side on a baking sheet. Pour the 1/4 cup olive oil and toss the vegetables around so that they are all coated. Roast for about 20 minutes or until the onions turn golden, Some will become a little brown. Don't worry.
Rinse the lentils and place them in a saucepan with about 6 cups water, the bay leaf and about 1 teaspoon of salt.
Bring to a boil and then reduce the heat to medium. Cook for 15-20 minutes. The lentils will be cooked but still firm. This salad tastes better if the lentils do not get overcooked and mushy.... So take care not to over cook them.
Make the dressing while the lentils are boiling and the veggies are roasting. Whisk together the olive oil, vinegar, salt and oregano with both peppers.
Drain the lentils and add them to the salad dressing while still warm. Toss them around to coat and so that they absorb all of the flavor.
Add the chopped parsley with the chopped sun dried tomatoes. Toss.
When the onions and carrots are done roasting, chop the carrots into chunks and add to the salad.
Arrange the lentil salad on a plate or bowl. Add the roasted onions on top and the feta all around the salad.
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Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!