Greek Lentil Salad with Feta Vinaigrette
3/4 cup uncooked lentils
1 bay leaf
4 cups water1/4 cup chopped scallion
1 Large stalk celery, chopped
1 cup grape tomatoes, halved
1/4 cup crumbled reduced-fat feta cheese
1 tablespoon vegetable broth
2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 to 1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Place lentils and by leaf in small pot. Add water; bring to a simmer. Cover partially. Cook over medium-low heat 40 minutes or until lentils are tender but not mushy. Drain off water; discard bay leaf. Place lentils in serving bowl and set aside to cool. Add scallion, celery and tomatoes to lentils. Toss gently but well.
2. Combine feta, broth, oil vinegar thyme, oregano.salt and pepper in a small bowl Stir well. Pour over salad. Stet aside 5 minutes for flavors to blend.
Makes 3 servings (1 cup per serving.