Lentil and Feta Salad
This is my most-requested recipe. Bring it to parties and make new friends. It’s a great dish to make ahead of time so that by the time guests arrive you are done cooking and look like a Party Hosting Genius. Pour yourself a drink and look cute.
1 16 oz. bag lentils
1 12 oz package feta cheese
4 to 5 C chicken or vegetable broth
1 large onion
2 cloves garlic
3 carrots, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 T thyme
2 tsp. basil
1/2 pkg. fresh baby spinach, stemmed
Salt and pepper
Olive oil for the pan
Saute the onion and garlic in olive oil until soft. Add the carrots and peppers and stir until they begin to soften. Add the lentils and saute for a minute. Add the broth and bring to a simmer. Simmer until the lentils are soft, about 30 minutes, adding more broth if needed to prevent sticking (you want the lentils to be dry at the end so that you have salad and not soup). Remove from the heat. Stir in spinach quickly (it will wilt from the heat of the lentils). Stir in feta, thyme, basil, and salt and pepper to taste. This can be served warm or cold.
The recipe makes a lot, but it keeps well in the refrigerator and makes great lunch for the next few days.