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LENTIL SALAD WITH GREEK FLAVORS
With their stellar nutritional profile, low cost and long shelf life, lentils offer some of the best value at the grocery store. Unlike dried beans, they don’t require pre-soaking. They also cook relatively quickly. You are probably most familiar with lentils in hearty winter soups, but they are also delicious in refreshing summer salads like this one. If possible, use small French green lentils because they hold their shape well and have the most appealing texture for a salad. 
1 cup dried French green or brown lentils, picked over and rinsed
1 small clove garlic, crushed and peeled
¼ tsp salt
½ cup fresh lemon juice
1/3 cup extra-virgin olive oil
¼ tsp pepper
2 cups cherry, grape or cocktail tomatoes, halved or quartered, depending on size
1 cup diced English cucumber
1 cup chopped scallions
1 cup crumbled feta cheese
2 Tbsp each chopped fresh dill, mint and chives (or 6 Tbsp of any of these herbs) 

1. Place lentils in large saucepan. Cover with water and bring to a simmer. Reduce heat to medium-low and cook, partially covered, just until lentils are tender but not mushy, 18 to 22 minutes.

2. Meanwhile, place garlic on cutting board and smash with the side of a chef’s knife. Sprinkle with salt. Mash into paste with chef’s knife. Transfer to large bowl. Whisk in lemon juice, oil and pepper. 
When lentils are ready, drain and place in bowl with lemon dressing. Toss to coat. Let cool to room temperature.

3. Add tomatoes, cucumber, scallions, feta, dill, mint, and chives to lentils; toss to mix. (Salad will keep, covered, in refrigerator for up to 1 day.) Serve at room temperature.  

Yield: 6 (1-cup) servings 

Per serving: Calories: 296. Total fat: 19 grams. Saturated fat: 6 grams. Cholesterol: 22 milligrams. Sodium: 386 milligrams. Carbohydrates: 25 grams: Fiber: 6 grams. Protein: 11 grams.


INGREDIENTS
PREPARATION
Time-Saving Tip: If you would rather not take the time to cook dried lentils, substitute 2 (15-oz) cans lentils (drained and rinsed) or one 17.63-oz package steamed ready-to-eat lentils (available in produce section of large supermarkets) for dried lentils.
Recipe by Patsy Jamieson
Originally  published in Tufts University Health & Nutrition Letter