When Geoff and I went to the grocery store on July 4th, we couldn't find some of the ingredients the recipe calls for. I've put our substitutions in parentheses. Also, be aware that this recipe only makes enough for 2 people.
1/2 cup dried brown lentils
2 1/2 cups water
1/2 teaspoon salt
1 bay leaf
1 plum tomato, diced
1/4 cup finely diced red onion
1 (1-ounce) block feta cheese, finely diced
3 tablespoons snipped fresh mint
2 tablespoons snipped fresh parsley
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, pressed
Mixed baby salad greens (optional)
Place lentils in colander; rinse and pick out any stones or other debris. Bring water to a boil in (1.5-qt.) saucepan; add lentils, salt and bay leaf. Simmer, uncovered, 20-25 minutes or until lentils are tender. Drain lentils; remove and discard bay leaf. Set lentils aside to cool.
In stainless (2-qt.) mixing bowl, combine lentils, tomato, onion, cheese, mint and parsley. In small bowl, whisk together oil, lemon juice, lemon zest and garlic until well-blended. Drizzle dressing over salad, tossing gently to coat. If desired, serve salad over salad greens and sprinkle with paprika.