Return to Content

Lentil, Rice, and Feta Salad

Lentil, Rice, and Feta Salad
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: 6 servings

Ingredients:

  • 3/4 cup French lentils (or brown lentils), rinsed
  • 1 bay leaf
  • 2-1/2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh oregano, or 2 teaspoons dried
  • 3 cups cooked rice (3/4 to 1 cup dry rice), cooled
  • 1 cup crumbled feta cheese
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup chopped fresh parsley
  • salt and pepper, to taste
  • 3 to 4 medium, ripe tomatoes, cut into bite-size slices

Instructions:

Put the lentils and bay leaf into a small saucepan with cold water to cover. Bring to a boil, reduce the heat, and cook at a low boil for about 20 minutes, until just chewy-tender. Drain, rinse briefly, and transfer to a bowl. Add the remaining ingredients, except the tomatoes, tossing well to coat with the oil and vinegar. Season with salt and pepper to taste.

Cover and refrigerate until about 10 minutes before serving. Just before serving, toss the tomatoes with the salad. Add a bit more oil and vinegar, if necessary, and pass cruets of both at the table.

Updated Thursday, May 8th, 2003

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2