Thursday, March 21, 2013

Lentil Artichoke Salad

Lentil artichoke salad is another non-sandwich lunch I created for my hubby. Trying to find salads that are filling and have protein has been my goal. So here is another to add to the list of lentil salad recipes. The addition of feta cheese makes this so flavorful. We love lentil salad feta combinations.

Lentil Artichoke Salad

Cook about a cup and a half of dried lentils. I do this by first rinsing and then filling the pan with water about two inches over the lentils. Bring to a boil and let sit for about an hour. I rinse and refill again bringing to boil and then turn off flame and check for doneness. They cook much quicker than other beans.

1 can of artichoke hearts quartered
1/2 cup crumble Feta cheese
1/4 cup sliced green olives
Juice of one lemon
Drizzle with olive oil and some red wine vinegar to taste
Salt and pepper

Toss all with the lentils. Let them sit overnight if you can. Also, this is a great pantry salad recipe because you can freeze Feta cheese. Once thawed just crumble as usual.