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Lentil and Feta Salad

This hearty salad is a meal in itself. Serve it with pitta bread.

ingredients

serves 6
350 g (12 oz) brown lentils
750 ml (1 1/4 pt) cold water
bay leaf
2.5 g (1/2 tsp) dried basil
2 cloves garlic
75 g (3 oz) diced celery
1 small onion, chopped
150 g (6 oz) feta cheese, crumbled
100 g (4 oz) chopped fresh chives
90 ml (6 tbsp) olive oil
45 ml (3 tbsp) wine vinegar
pinch dried oregano
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) freshly ground black pepper

method

Soak the lentils in water for 2 hours. Drain. Put the lentils into a saucepan and add enough cold water to cover them completely. Add the bay leaf, basil and one of the garlic cloves. Bring to the boil and then reduce the heat. Simmer, covered, for 20 minutes.

Add the celery and onion. Add enough extra water to cover the lentils. Cover the saucepan and simmer for 10 minutes.

Drain the lentils, discarding the bay leaf and garlic cloves and put them into a serving bowl. Add the feta cheese and chives. Toss.

Put the olive oil, vinegar, oregano, remaining garlic clove, crushed, salt and pepper into a jar with a tightly fitting lid. Cover tightly and shake until well blended.

Pour the dressing over the lentil salad and toss. Let the salad stand at room temperature for 2 hours, tossing occasionally, before serving.

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