Lentil Salad with Olives, Mint, and Feta

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

32 comments

Appears in Cook's Illustrated September/October 2011, America's Test Kitchen TV

The key to creamy but firm lentils lies in the relationship between legume and salt.

SERVES4 to 6

TIME1¼ hours, plus 1 hours soaking

has video

WHY THIS RECIPE WORKS

The most important step in making a lentil salad is perfecting the cooking of the lentils so they maintain their shape and firm-tender bite. We first brined the lentils in warm salt water, which softens their skins and leads to fewer blowou...

This is a members' feature.