Ingredients
- 34 cup lentils
- 12 small onion
- diced
- 1 garlic clove
- minced
- 1 medium carrot
- grated
- 1 small tomatoes
- diced
- 14 cup roasted red pepper
- diced
- 12 cup frozen corn
- 2 tablespoons olive oil
- 12 teaspoon sesame oil
- 1 tablespoon red wine vinegar
- 12 teaspoon thyme
- dried
- 12 teaspoon cumin
- ground
- salt
- to taste
- pepper
- to taste
- fresh cilantro
- chopped
- 12 cup feta cheese
Instructions
- Rinse lentils.
- Cook lentils in lots of water until tender but not mushy.
- Drain and rinse briefly in cold water.
- Combine the lentils and vegetables.
- Mix gently to combine.
- In a small bowl, combine the oils, vinegar and seasonings.
- Add to vegetables and mix gently.
- Add crumbled feta cheese.
- Refrigerate for a minimum of one hour and up to 24 hours to allow flavors to combine.
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