1 1/4 c Dried lentils
3 tb Fresh lemon juice
1 1/2 tb Olive oil
1/2 ts Dried thyme
1/4 ts Salt
1/8 ts Coarsely ground pepper
1 cl Garlic; crushed
1 1/2 c Cherry tomatoes; quartered
1 c Cucumber; diced
1/2 c Feta cheese (2 oz); crumbled
1/3 c Celery; thinly sliced
Romaine lettuce leaves
- (optional)
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.
Serving Ideas: Serve on lettuce-lined plates, if desired.
