Lentils with Sun-Dried Tomatoes and Feta

Vegetarian Times Issue: September 1, 2001   p.8

Ingredients

serves 4

• 1 1/2 cups dry lentils, picked over and rinsed
• 1/4 cup sun-dried tomatoes, packed in oil
• 1 tsp. oil from tomatoes
• 2 Tbs. olive oil
• 2 Tbs. white wine vinegar
• 1/4 tsp. dried thyme
• 1/2 cup crumbled feta cheese

Directions

1. In large pot of water, add 1 teaspoon salt and lentils. Bring to a boil. Reduce heat and simmer 20 minutes.
2. Meanwhile, in small bowl, whisk together remaining ingredients, except feta cheese.
3. Drain and rinse lentils. Place in serving bowl. Add dressing and toss gently. Add feta and toss gently again. Serve.