Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c (250ml) dry lentils
3 Bay leaves
4 cl Garlic, peeled and crushed
1/4 ts (1ml) dried oregano
6 tb (90ml) olive oil
6 tb (90ml) vinegar
2 Garlic cloves, minced
1/2 ts (2ml) ground cumin
Salt and Pepper
1 Small red onion
1 Red pepper, seeded, diced
3 tb (45ml) chopped fresh parsley
6 oz (175g) feta cheese, crumbled
18 Kalamata olives

Pick over lentils, wash and place in a large saucepan with bay leaves,
crushed garlic and oregano. Cover with water by 2 inches, bring to
boil then simmer uncovered 30 minutes until tender. Drain, cool and
remove garlic and bay leaves. To make vinaigrette, whisk together
olive oil, vinegar, minced garlic, cumin, salt and pepper in small
bowl. Toss with lentils, onion and red pepper. Let sit 20 minutes.
Taste and season as needed with salt, pepper and vinegar. Salad can
be prepared to this point 6 hours in advance. To serve, toss salad
with parsley and place on platter. Garnish with crumbled feta cheese
and olives. Source: The Toronto Star Newspaper, April 15th, 1996.

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