For the cooked green lentils:
- 1 lb. green lentils
- 1 carrot, halved
- 1 celery stalk, cut into 3 pieces
- 1 yellow onion, peeled and halved
- About 5 fresh flat-leaf parsley sprigs
- 1 red onion, chopped
- 1 roasted red bell pepper, seeded and chopped
- 2/3 cup chopped fresh flat-leaf parsley
- 2 Tbs. red wine vinegar
- 1 Tbs. olive oil
- 1/2 cup crumbled feta cheese
- Salt and freshly ground pepper, to taste
Cook the lentils
In a large saucepan over medium-high heat, combine the lentils, carrot, celery, yellow onion, parsley sprigs and 8 cups water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the lentils are tender and the liquid has been absorbed, 30 to 35 minutes. Remove and discard the vegetables. Spoon out 2 1/2 cups of the lentils for the salad. Set aside the remaining lentils to cool before storing for later use.
Prepare the salad
In a bowl, stir together the red onion, bell pepper, chopped parsley and the 2 1/2 cups lentils. Stir in the vinegar and olive oil. Add the feta and toss to combine. Season with salt and pepper and serve immediately. Serves 4 (makes about 6 cups cooked lentils total).
Storage Tip: Store the cooked lentils in an airtight container in the refrigerator for up to 3 days.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).