8ozuncooked lentilsOR a 1 lb package steamed lentils
5roma tomatoesdiced
8-10basil leavesfresh, chopped
1 & 1/2teaspoonsgarlicminced
1 & 1/2teaspoonssalt
pepperto taste
1tablespoonbalsamic vinegar
2tablespoonsolive oil
1teaspoonlemon juice
1teaspoondried oregano
1teaspoondried basil
2cupscrumbled feta
crackers or veggies for dipping
Instructions
If you are cooking your own lentils, rinse and drain them in a colander. Bring a large pot of unsalted water to a boil and add the lentils. Boil, covered, until tender but not mushy, about 20-30 minutes. Drain and cool, then refrigerate until chilled.
Dice the tomatoes and add them to a large bowl, keeping as much of the juice as you can. Chop the basil leaves and mince the garlic and add it to the bowl.
Add the salt, pepper, balsamic vinegar, olive oil, lemon juice, oregano, and basil. Stir with a wooden spoon. Add the cooled (or pre-packaged) lentils and feta and stir again.
Refrigerate for at least an hour to let the flavors meld.
Serve with crackers, pitas, on toasted baguettes, or with sliced cucumbers.
Notes
You can leave out the dried basil if you want, just add more fresh. I eat this stuff with a spoon, so you can totally make this a side dish if you want.Source: The Food Charlatan (inspired by Trader Joe's)