4-6
- 1 cup lentils, picked over and rinsed
- Salt & Pepper
- 4 cups water
- 2 cups low-sodium chicken broth
- 5 garlic cloves, lightly crushed and peeled
- 1 bay leaf
- 5 T extra-virgin olive oil
- 3 T white wine vinegar
- ½ cup coarsely chopped pitted Kalamata olives
- ½ cup minced fresh mint
- 1 large shallot, minced
- 1 ounce feta cheese, crumbled (1/4 cup)
Place lentils and 1 t salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)
Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf and ½ t salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 minutes to 1 hour. Meanwhile, whisk oil and vinegar together in large bowl.
Drain lentils well, remove and discard garlic and bay leaf. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with feta and serve.
