Ingredients
1 1/4 c lentils
1 green, yellow, or red pepper, chopped
1 onion or scallions, chopped
1/2 cup radishes, chopped
cherry tomatoes, halved
1/2 c fresh parsley, chopped
3 Tbsp capers, drained
1/3 c olives (kalamata are best)
3 Tbsp fresh squeezed lemon
8 oz feta cheese
8 tbsp olive oil
1 hard boiled egg for garnish (optional)
spinach leaves
kosher salt and fresh ground pepper to taste
Recipe Directions
Cook lentils in pot with salted water for 20 minutes. Drain and place in large bowl. Mix in tomatoes, onions, radish, parsley, olives and capers. Heat oil in skillet, add pepper saute lightly and transfer peppers to lentil mixture.
Salad Dressing
Pour oil from skillet in bowl should measure 1/2 cup, whisk in lemon juice, season with kosher salt and fresh ground pepper. Add dressing to salad, toss to coat, transfer to seving bowl, add boiled egg as garnish and serve over bed of spinach.
Serves 6.
You can find the early season tomatoes to chop, onion, parsley, spinach, eggs, radishes, feta cheese at the markets.
