Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette

Ingredients

• 1 cup lentils
• 5 cups water
• 1 tomato
• cored and chopped
• 1/2 cup oil-cured black olives
• pitted and coarsely chopped
• 1/2 cup crumbled feta cheese
• 2 stalks celery
• trimmed
• peeled and thinly sliced
• Salt and freshly ground pepper to taste
• 1 tablespoon chopped fresh parsley
• for garnish
• 1/4 cup fresh lemon juice
• 2 large cloves garlic
• peeled and minced
• 2 teaspoons minced fresh thyme leaves
• 2 tablespoons plus 2 teaspoons olive oil
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Instructions

1. To make the salad, combine the lentils and water in a large saucepan and bring to a boil.
2. Reduce heat and simmer until tender but not mushy, about 20 minutes.
3. Drain, place in a large bowl and let cool.
4. Toss the tomato, olives, feta and celery with the lentils.
5. To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl.
6. Slowly whisk in the olive oil.
7. Whisk in the salt and pepper.
8. Toss the vinaigrette with the salad and season to taste.
9. Divide among 4 plates, garnish with chopped parsley and serve.