We’re making this for a Friday-night potluck – and my wife is cooking!
The Salad:
2 cups lentils
10 cups water
2 tomato, cored and chopped
1 cup black olives, pitted and coarsely chopped
1 cup feta cheese, crumbled
4 stalks celery, thinly sliced
The vinaigrette:
½ cup lemon juice (you can squeeze with the yellow citrus squeezer)
4 cloves garlic, peeled and pressed through the garlic press
4 teaspoons fresh thyme
¼ cup plus 1 tablespoon olive oil
1 teaspoon salt
a few grinds of pepper
Combine the lentils and water in a large saucepan and bring to a boil uncovered. Reduce heat to low and simmer until tender, but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomatoes, olives, feta and celery with the lentils.
In a Tupperware, combine the lemon juice, garlic, thyme, salt, pepper, and olive oil and shake vigorously for 30 seconds. Toss the vinaigrette with the salad, cover with plastic, and refrigerate.
Serves 8
