Lentil Salad with Feta Cheese

I first had this in Toronto during my School of Ministry. I was a staunch vegetarian those days, and was wasting away to nothingness. I think I lost 15 pounds in the first 5 months I was there, I kid you not. The cook at the time didn't really understand what it was like to not eat meat, and therefore I didn't really eat. Luckily for me, I became very good friends with Sondra, the usual cook, who was actually taking time off to go through the School herself. :) And Sondra did something for me that I will never forget. She spent a Saturday, and made me my own little meals. She put them in styrofoam cups, and froze them. And all I had to do was to heat them up and I'd have my own food. Meat free. She made 2 different things. And one was this lentil dish. This recipe is the closest I can find to what she made... But I STILL LOVE it. Still. I can eat it hot, or cold, or whatever.

Funny side story:
Once I made it in Montana with my sister while our parents were in Brazil or some other crazy country, and I burned the lentils, and to this day she gags at the very sight of lentils, claiming that I have forever scarred her against lentils.

I don't use the celery in it, or the cucumber... though this batch I tried with cucumber. And usually I add in green onions. Also my pictures show the yellow lentils I use. The stock photo from cooking light uses the regular brown/gray lentils.


Lentil Salad with Feta Cheese:

object2=">1 1/4 cups dried lentils
object2=">3 tablespoons fresh lemon juice
object2=">1 1/2 tablespoons olive oil
object2=">1/2 teaspoon dried thyme
object2=">1/4 teaspoon salt
object2=">1/8 teaspoon coarsely ground pepper
object2=">1 garlic clove, crushed
object2=">1 1/2 cups quartered cherry tomatoes
object2=">1 cup diced cucumber
object2=">1/2 cup (2 ounces) crumbled feta cheese
object2=">1/3 cup thinly sliced celery
object2=">

Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.

Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat. Serve on lettuce-lined plates, if desired.

4 servings (serving size: 1 1/2 cups)

CALORIES 309(26% from fat); FAT 8.9g (sat 2.9g,mono 4.5g,poly 0.9g); PROTEIN 19.8g; CHOLESTEROL 13mg; CALCIUM 118mg; SODIUM 326mg; FIBER 8.2g; IRON 6.2mg; CARBOHYDRATE 40.5g