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Lentil Salad with Olives, Mint, and Feta
Ingredients
  • 1 cup lentils, picked over and rinsed
  • Salt and pepper
  • 6 cups water
  • 2 cups low-sodium chicken broth
  • 5 garlic cloves, lightly crushed and peeled
  • 1 bay leaf
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • ½ cup coarsely chopped pitted kalamata olives
  • ½ cup fresh mint leaves, chopped
  • 1 large shallot, minced
  • 1 ounce feta cheese, crumbled (¼ cup)
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