Mediterranean Lentil and Olive Salad with Feta and Mint

1. Soak the Lentils

In a bowl, combine the lentils with 1 teaspoon of salt and 4 cups of warm water, about 110 degrees. Let them soak for an hour.

2. Preheat the Oven

While the lentils are soaking, preheat your oven to 325 degrees.

3. Cook the Lentils

After the lentils have soaked, drain them and place them in a medium saucepan. Add 2 cups of water, chicken broth, the garlic cloves, bay leaf, and ½ teaspoon of salt. Cover the saucepan and bake it in the preheated oven for 40 to 60 minutes.

4. Prepare the Dressing

While the lentils are cooking, prepare the dressing. In a large bowl, whisk together the extra-virgin olive oil and white wine vinegar until well combined.

5. Mix the Salad

Once the lentils are done, drain them and remove the garlic and bay leaf. Add the lentils to the bowl with the dressing. Then, add the coarsely chopped kalamata olives, fresh chopped mint leaves, and minced shallot. Toss everything together until the ingredients are well mixed. Season the salad with salt and pepper to taste.

6. Serve the Salad

Transfer the lentil salad to a serving dish and sprinkle the crumbled feta cheese over the top. Serve warm or at room temperature.