Well, if you look closely, you'll notice that this "Warm Greek Lentil Salad with Feta and Dill" has no Feta.
Presenting: The Vegan/Cheeseaphobic adaptation of this recipe.
You can, of course, find the non-vegan version in A Year in a Vegetarian Kitchen.
1 1/4 cups dried green lentils, rinsed and picked over to remove any stones
3 garlic cloves, peeled and lightly crushed
3 bay leaves
Salt
3 medium carrots, peeled and finely diced (about 1 cup)
1/4 cup extra-virgin olive oil
2-3 tablespoons fresh lemon juice (to taste)
1 medium celery stalk, finely diced (about 1/3 cup)
3 medium radishes, finely diced (about 1/3 cup)
3-4 tablespoons minced fresh dill (to taste)
Freshly ground black pepper
8 cups of packed tender salad green (Jack says mesclun; I went with arugula.)
1. Bring the lentils, garlic, bay leaves, and 2 quarts water to a boil in a medium saucepan over high heat. Reduce the heat and simmer briskly for 15 minutes. Stir in 1 teaspoon salt and the carrots and continue cooking until the lentils and carrots are tender but not mushy, about 10 minutes. Drain and discard the garlic and bay leaves.
2. Meanwhile, whisk the oil, lemon juice, and salt to taste together in a large bowl.
3. Add the drained lentils and carrots, celery, radishes, and dill to the bowl with the dressing. Toss to combine and then adjust the seasonings, adding salt and pepper to taste. Let the lentil salad cool for about 10 minutes.
4. Divide the greens among four large plates. Spoon the lentil salad over the greens and serve with toasted pitas.
