prep. 20 minutes, cook 25 minutes, make 6 serving
1/2 cup (125 ml) slivered almond
1 cup (250 ml) dried green lentils, rinsed and drained
2 cloves garlics
1/4 cup (60 ml) extra virgin olive oil
3 tbsp. (45 ml) red wine vinegar
1 tbsp. (15 ml) finely chopped fresh oregano
1/4 tsp. (1ml) each salt and pepper
11/2 cups(375 ml) sliced seeded cucumber
1 cup (250 ml) halved cherry or grape tomatoes
1/2 cup (125 ml) diced sweet or red onion, rinsed and drained
2 tbsp. (30 ml) chopped fresh parsley
3/4 cup (175 ml) crumbled feta cheese
In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes.
Bring large pot of salted water to boil. Add lentils and garlic, reduced heat and simmer until tender about 20 minutes. Drain and rinse in cold water, drain again. Discard garlic.
In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley, toss to coast.
Stir in almonds and all but 1/4 cup (60ml) of the feta: sprinkle with remaining feta just before serving.
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