Recipe - Lentil Salad With Feta Cheese

1 One half cup Dried lentils
1 Clove garlic; crushed (I
used One half tspn from a jar)
1 One half tablespoon Olive oil (I omitted
entirely; and it was fine)
3 tablespoon Lemon juice
One half teaspoon Dried thyme
One fourth teaspoon Salt
1/8 teaspoon Coarsely grd black pepper
1 One half cup Cherry tomatoes; quartered
(I used 1 One half cups minced
regular tomatoes; and it
was fine)
1 cup Diced cucumber
One half cup Thinly cut or sliced up celery
2 ounce Crumbled feta cheese (I used
half that amount and it was
plenty)

From: TIFFANY PEREDA tpereda@mstar.com

Date: Thu, 01 Aug 96 10:38:10 cst
This is a recipe I took from Cooking Light, I modified it a little, and it
turned out very good, so here it is. (It is from a very old issue, maybe
somebody posted a version already).

Put lentils in saucepan and cover w/ 2 inches of water. Bring to a boil.
Lower heat, cover and cook for 20 minutes.

Combine garlic, oil (optional), lemon juice, thyme, salt, and pepper in a
little bowl.

When lentils are done, drain well and rise under cold water until the
lentils are all cool themselves. In a large bowl, combine lentils,
tomatoes, cucumber, celery, and feta. Mix it all up.

Pour lemon juice mixture over it all, mix it up some more.

The colder it is, the better it tastes, so putting it in the fridge for 20
mintues chills it well while allowing the flavors to blend. Makes 4
servings.

I think some green onions might also do well in there, so I am thinking of
adding those next time.

fatfree digest V96 #212

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.