Lentil Salad with Olives, Mint, and Feta

Name: Lentil Salad with Olives, Mint, and Feta
Yield: Serves 4 to 6
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)

Side Dishes
Fruit
Beans
Salads

Appears in Cook's Illustrated September/October 2011, America's Test Kitchen TV

The key to creamy but firm lentils lies in the relationship between legume and salt.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES 4 to 6

TIME 1¼ hours, plus 1 hours soaking

Why This Recipe Works

This is a members' feature.