6 servings

1 lb brown lentils
1 teaspoon salt
1 bay leaf
1 small onion
1 stalk green onions
2 stalks celery, sliced
1/2 lb crumbled feta
2 tablespoons chopped parsley
2 tablespoons mint, minced

Dressing:
1/3 cup olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon za'atar spice mix

Cook lentils according to directions on bag, until tender (but not mushy). Remove from heat and let cool at room temperature.

Chop up all the vegetables, and crumble the feta.

Combine all the salad ingredients together.

In a small bowl prepare dressing by whisking all the ingredients together.

Pour dressing over salad, mix well and chill for a couple of hours before serving.


*** za'atar isn't always easy to find in smaller towns so I have a home made version. I prefer it with sumac but that isn't often readily avaulable either. My version uses lemon zest instead.

Za'atar
3 tablespoons toasted sesame seeds
2 tablespoons thyme
1 tablespoon marjoram
1/2-1 tablespoon finely grated lemon zest
1 teaspoon kosher salt

Grind the toasted sesame seeds with a mortar and pestle. In a bowl, combine all ingredients well.
Store in a tightly capped jar in the refrigerator.

Molly, this looks like another hit!!!! A great blending of flavors! I always wondered what to do w/that bag of lentils I bought way back when THANKS!

Chana

Yeah something with Lentils.... I knew MOlly would find something!!
Cinderella