Lentil Salad with Olives Mint and Feta
Ingredients
- 1 cup lentils , picked over and rinsed
- Salt and pepper
- 6 cups water
- 2 cups low-sodium chicken broth
- 5 garlic cloves , lightly crushed and peeled
- 1 bay leaf
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1/2 cup coarsely chopped pitted kalamata olives
- 1/2 cup fresh mint leaves , chopped
- 1 large shallot , minced
- 1 ounce feta cheese , crumbled (1/4 cup)
Instructions
Lentil Salad with Olives, Mint, and Feta serves 4 original recipe by America's Test Kitchen.
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