INGREDIENTS:
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1/4 teaspoon dried thyme, crumbled
1/4 cup drained, finely chopped sun dried t0matoes packed in oil
Salt and pepper
1 cup French green lentils, picked over and rinsed
1/2 cup crumbled feta cheese (about 2 ounces)
INSTRUCTIONS:
In a large bowl, whisk together the oil, vinegar. thyme, tomatoes, and salt and pepper to taste.
Add the lentils to a large saucepan of salted water and bring to a boil. Cook lentils at a bare simmer until just tender,
about 20 minutes.
Drain lentils in a sieve and rinse gently.
Toss lentils well with the dressing; gently stir in the feta.
Serves 4 as a side dish or 2 as an entree.
