Lentil Salad with Sun Dried Tomatoes, Feta, Pecans and Avocado

Lentils were foreign to me until I found this savory, sweet and tangy salad recipe. This dish is packed with protein and serves as a satisfying lunch. I like to pick up Melissa's pre-cooked lentils {in the refrigerated section of your produce department} to save time.

Lentil Salad with Sun Dried Tomatoes, Feta, Pecans and Avocado

2 c French Lentils, rinsed (*)

1/2 c oil-packed sun dried tomatoes, drained and coarsely chopped (reserve 1 T of the oil)

3/4 c feta cheese

1/4 c pecans, toasted and coarsely chopped

1 avocado, cut into large, bite size cubes

and for the dressing:

2 T olive oil (+1T of reserved oil from the tomatoes)

4 T balsamic vinegar

1/2 t salt

1/4 t cumin

fresh ground pepper

Prepare lentils per package instructions.  Drain and cool.

While the lentils are simmering, whisk together the dressing ingredients in a small bowl and set aside.

To assemble, scoop the lentils into a large bowl and fold in dressing, sun dried tomatoes, cheese and pecans.  Gently mix in the avocado.  Adjust seasoning if necessary.

Serves 6-8 as a side dish.



Source:  House Beautiful