Ottolenghi's Lentil Salad with Herbs and Feta L Panning the Globe

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1 ½ cups dried brown, green, Le Puy or Castellucio lentils (Ottolenghi prefers Castelluccio lentils), rinsed and picked over.

1 small red onion, peeled, halved and very thinly sliced

2 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil

1 large garlic clove, finely minced or pressed through a garlic press

2 teaspoons kosher salt or more, to taste

Fresh ground black pepper, to taste

3 to 4 tablespoons finely chopped fresh herbs such as chives, tarragon, mint or parsley. Choose 2 to 3 different herbs for enhanced depth of flavor.

subheading: Optional:

4 ounces feta cheese, cut into small cubes or crumbled

Directions at panningtheglobe.com

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