Initial version
Ingredients
- 3 garlic cloves
- 1/5 c packed basil
- 4 oz block feta cheese
- kosher salt
- black pepper
- 1 1/2 c black beluga lentils or French green lentils
- 1 c raw walnuts, almonds, or pecans
- 1/2 c extra virgin olive oil, plus more for drizzling
- 1 tbsp cumin seeds
- 1 1/2 tsp ground coriander
- 1/3 c golden raisins
- 1/2 c red or white wine vinegar
Instructions
Bring a medium saucepan filled with 2qt water and 2T salt to a boil.
Add 1.5c lentils, stir, and return water to a simmer. Simmer until they are cooked through and no longer toothsome but not mushy, 15-35min. Taste periodically and drain when done.
Let cool in strainer when you prepare the walnut dressing.
Coarsely chop 1c walnuts.
In the saucepan, combine 1/2c olive oil and chopped walnuts. Cook over medium-low heat, swirling the pan often so that they cook evenly, until golden brown, 4-6min. Remove from heat.
Add 1T cumin seeds and 1.5t ground coriander and stir to combine. Using a microplane, grate 3 garlic cloves into the still hot oil and stir to combine.
Stir in 1/3c golden raisins, 1/3c vinegar, and 1t salt.
Add drained lentils back into saucepan with the walnut mixture and gently stir to combine.
Thinly slice 1 block feta into 1/4in planks.
Tear 1.5c basil leaves in half and toss through lentils. Taste and adjust the seasoning. Top with feta planks, pepper, and more olive oil.