French lentils and feta

Time 40 minutes
Yields Serves 4
French lentils and feta
(Bryan Chan / Los Angeles Times)

Place the lentils in a medium saucepan with 3 cups water and the bay leaves. Bring to a boil, then reduce the heat to a brisk simmer. Cook until the lentils are about two-thirds done, about 12 to 15 minutes. Add the salt, and cook until al dente, about 5 to 8 minutes more.


Drain the lentils, transfer them to a medium bowl, and let cool slightly. Add the lime juice, cumin and shallot. When cool, add the chopped herbs and remove the bay leaves.


Top with the feta and garnish with lime wedges, if desired.

From Dianna Riffone of Fresh Dining.

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