1cupdried green or brown lentilspicked over and rinsed
1smallclove of garliccrushed and peeled
1/4tspsalt
1/2cupfresh lemon juice
1/3cupextra virgin olive oil
1/4tsppepper
2cupscherry tomatoeshalved or quartered
1cupcucumbersdiced
1cupscallionschopped
1cupfeta cheesecrumbled
2tbspeach of fresh dill, mint, and chives, chopped (or 6 Tbs of any of these herbs)
Instructions
Place lentils in large saucepan. Cover with water and bring to a simmer. Reduce heat to medium-low and cook, partially covered, until lentils are tender but not mushy, 18-22 minutes.
Meanwhile, place garlic on cutting board and smash with the side of a chef’s knife. Sprinkle with salt. Mash into paste with chef’s knife. Transfer to large bowl. Whisk in lemon juice, oil and pepper.
When lentils are ready, drain and place in bowl with lemon dressing. Toss to coat. Let cool to room temperature.
Add tomatoes, cucumber, scallions, feta, and herbs to lentils; toss to mix. Serve at room temperature.