Lentil Salad with Feta and Mint

Serves approximately 6
 

Lentils:
1 cup dried lentils
3 bay leaves
4 whole cloves garlic, peeled and slightly mashed
1/4 tsp dried oregano

Rinse lentils and place in a large saucepan with bay leaves and garlic. Cover with water by two inches. Bring to a boil, reduce heat to low and simmer until lentils are tender, 20-25 minutes. Drain and cool.

Vinaigrette:
2 cloves garlic, minced
6 Tbs olive oil
6 Tbs red wine vinegar
1/2 tsp ground cumin
1/2 tsp salt
1/4 pepper

Whisk together; pour over lentils and stir. Season with salt and pepper.

Other salad ingredients:
1 small red onion, finely diced
1 medium red bell pepper, seeded and finely diced
3 Tbs chopped fresh mint
6 ounces feta, crumbled
18 pitted kalamata olives
fresh mint sprigs

Add all but the mint springs to the lentils. Stir carefully. Let stand a minimum of 20 minutes; season with additional salt, pepper and vinegar as needed. Garnish with mint sprigs.