Wheatless Wednesday: Lentil Salad with Olives, Mint, and Feta

There are two things you need to know about the lentils in this recipe from America's Test Kitchen: one, don't use red or yellow lentils. Two, if you don't have time, you don't have to brine the lentils to get tasty results. The lentils can really be paired with any bold flavors, so use the recipe as a guide to a delicious, wheat-free dinner.

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen

Lentil Salad with Olives, Mint, and Feta
Serves 4 to 6
1 cup lentils, picked over and rinsed
Salt and pepper
6 cups water
2 cups low-sodium chicken or vegetable broth
5 garlic cloves, lightly crushed and peeled
1 bay leaf
5 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1/2 coarsely chopped pitted cup kalamata olives
1/2 cup fresh mint leaves, chopped
1 large shallot, minced
1 ounce feta cheese, crumbled (1/4 cup)

Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)

Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Mean-while, whisk oil and vinegar together in large bowl.

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Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with feta, and serve.

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