Lentil Feta Walnut Salad Ⓥ

• colander
• medium pot
• wooden spoon
• frying pan
• cookie sheet or small frying pan
• small bowl
• whisk
• medium bowl

• 2 c lentils
• 5 c water
• 2 bay leaves
• 2 T cooking oil
• 6 shallots  or  8 green onions, chopped
• 1 clove garlic, minced
• 1½ t salt
• ½ c walnuts, chopped
• ¼ c + 1 T red wine vinegar
• 1 t Dijon mustard
• 1 t pepper
• ¼ c olive oil
• 4 oz feta, cubed

Bring to a boil, lower heat, and simmer, stirring occasionally, until tender but not mushy, about 20-30 minutes. Drain and discard bay leaves. Let cool for a few minutes.

Meanwhile, heat cooking oil, add shallots or onions, garlic, and 1 t salt, and sauté for 10-15 minutes, until lightly colored. Add ¼ c red wine vinegar and cook another 3 minutes, then remove from heat.

Meanwhile, toast the walnuts in a 325° oven for 5 minutes or in a frying pan over medium heat, until golden.

Whisk together remaining T vinegar, ½ t salt, mustard, pepper, and olive oil.

Combine lentils, shallots, and dressing in the medium bowl, then top with walnuts and feta. Serve warm or at room temperature.