3 tbl. extra virgin olive oil
2 tbl. white-wine vinegar
1/4 tsp. dried thyme, crumbled
1/4 cup drained finely chopped sun-dried tomatoes packed in oil
1 cup fresh green lentils, picked over and rinsed.
1/2 cup crumbled feta cheese (about 2 oz)
In a large bowl whisk together oil, vinegar, thyme, tomatoes, and salt and pepper to taste.
Add lentils to a large saucepan of salted water and bring water to a obil. Cook lentils at a bare simmer until just tender, about 20 minutes. Drain lentils in a sieve and rinse gently.
Toss lentils well with dressing and gently stir in feta. Serves 4 as a side dish.
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