Cook the Book – Lentil & Sun-Dried Tomato Salad

Lentil and Sun-Dried Tomato Salad

I like French lentils for this recipe as they are tastier and they don’t get mushy as fast.

2 cups lentils
1/2 cup sun-dried tomatoes
1 medium onion, finely chopped
1 tablespoon minced fresh oregano
1 1/2 cups peeled and diced cucumber
2 tablespoons olive oil
1/4 teaspoon each salt and freshly ground black pepper
4 tablespoons balsamic vinegar
Juice of one lemon
Goat or feta cheese for garnish (optional)

Cook the lentils in salted, boiling water until done, about 25 minutes. Drain and rinse with cold water. Combine the lentils with the remaining ingredients (except the cheese). Garnish with crumbled cheese and serve.

Serves 6-8

From: At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin

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