The feta adds a bright, salty punch of flavor here, but the lentils taste delicious even without it if you eschew dairy. Serve with bread and hummus, or with the potato salad.
Makes 4 servings
3 tablespoons olive oil
5 shallots, thinly sliced
1 cup French lentils
2 cups water or vegetable broth
Salt and pepper, to taste
1/2 cup chopped fresh basil
1 cup crumbled feta
In a heavy saucepan, heat the olive oil and shallots over medium heat. Reduce to low, cover and cook for about 15 minutes (or longer), until the shallots are soft and caramelized.
In another pot, combine the lentils with 2 cups water or vegetable broth. Bring to a boil, then reduce heat and cook until water is absorbed, about 15 minutes. Remove from heat and let cool. Add salt, pepper and basil.
Add the feta and shallots and stir well to combine.
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