Greek Artichoke and Lentil Medley

Ingredients

• 1 cup French green lentils (Le Puy)
• 12 ounces Marinated artichoke hearts, drained and chopped
• 0.5 cup Red onion, finely diced
• 0.25 cup Fresh dill, chopped
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Lemon juice, freshly squeezed
• 1 clove Garlic, minced
• 0.5 cup Crumbled feta cheese
• 0.33 cup Kalamata olives, pitted and halved(optional)
• 0.5 teaspoon Dried oregano

Instructions

1. 1

   Rinse the lentils under cold water and place them in a medium saucepan with three cups of water.

2. 2

   Bring the water to a boil, then reduce heat and simmer for 20-25 minutes until tender but still firm.

3. 3

   Drain the lentils thoroughly and spread them on a baking sheet to cool completely in the refrigerator.

4. 4

   In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano.

5. 5

   Add the chilled lentils, chopped artichoke hearts, red onion, and fresh dill to the bowl.

6. 6

   Toss the ingredients gently until everything is evenly coated with the dressing.

7. 7

   Fold in the crumbled feta cheese and Kalamata olives if using.

8. 8

   Season with salt and pepper to taste and let sit for 10 minutes before serving to allow flavors to meld.