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GREEK LENTIL SALAD

 Try out the following salad as the take-along meal or maybe a light dinner. As opposed to many dried beans, lentils don’t have to be soaked prior to cooking, however they still deliver the same healthy proteins as well as fiber benefits.


INGREDIENTS:


METHOD:


1. Put lentils, red onion, bay leaves, and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low, and cook 25 to 30 minutes, or until lentils are tender. Strain, remove red onion and bay leaves, and cool.


2. Mix together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint, and oil; stir to mix. Season with salt and pepper, if preferred. Cool 1 hour, or overnight. Serve garnished with feta.


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