Name: Lentil Salad with Olives, Mint, and Feta
Total time: 2 h 15 min
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)

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 blowouts and seasons them nicely throughout. Then we cooked the lentils in the oven, which heats them gently and uniformly. Finally, we paired the perfectly cooked lentils with a tart vinaigrette and boldly flavored mix-ins.

Before You Begin

French green lentils, or Lentilles du Puy, are our preferred choice for this recipe, but it works with any type of lentil except red or yellow. Brining helps keep the lentils intact, but if you don't have time, they'll still taste good. The salad can be served warm or at room temperature.

Instructions

Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for 1 hour. Drain well. (Drained lentils can be refrigerated for up to 2 days before cooking.)

Adjust oven rack to middle position and heat oven to 325 degrees. Place drained lentils, 2 cups water, broth, garlic, bay leaf, and ½ teaspoon salt in medium saucepan. Cover and bake until lentils are tender but remain intact, 40 to 60 minutes. Meanwhile, whisk oil and vinegar together in large bowl.

Drain lentils well; remove and discard garlic and bay leaf. Add drained lentils, olives, mint, and shallot to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with feta, and serve.