MEDITERRANEAN LENTIL SALAD
1 cup dried lentils
1 small onion, chopped
1 quart water
1 small red pepper, chopped
1 small green pepper, chopped
1 tomato, chopped
3 scallions, washed and sliced
1 can sliced black olives
1/2 cup Italian salad dressing
2 Tbsp. lemon juice
dash pepper
1 package (4 oz.) tomato-basil
feta cheese, crumbled
Cook
lentils and onions in water, simmering 20-25
minutes until tender but not too soft. Drain.
Mix
lentils with peppers, tomato, scallions, olives,
dressing, lemon juice, and pepper, and refrigerate
until chilled.
Just
before serving, mix in feta cheese.
Makes
6-8 servings.
For
a vegan version, omit the feta cheese.
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