Ingredients
1 cup dried lentils, rinsed2 cups water2 bay leaves1/2 cup dried cranberries1/2 cup coarsely chopped walnuts, toasted1/2 cup crumbled feta cheese1 tablespoon minced fresh parsley3 tablespoons vegetable oil2 teaspoons lemon juice1 teaspoon honey1-1/2 teaspoons salt1/2 teaspoon coarsely ground pepper
Preparation
In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water.
In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving.
