Warm Lentil Salad with Brown-Butter Vinaigrette, Pistachios and Feta

Ingredients

• 0.5 cup(s) salted pistachios
• 0.125 teaspoon(s) ground cumin
• 1 tablespoon(s) white wine vinegar
• 2 tablespoon(s) unsalted butter
• 1 cup(s) French green lentils
• 0.5 cup(s) feta cheese crumbles
• Salt
• + 1 more ingredients
• • 2 tablespoon(s) finely chopped mint and thinly sliced red onion

In a large pot, cover the lentils with 2 inches of water, bring to a boil and add 1/2 teaspoon of salt. Simmer the lentils over moderate heat until tender, 25 to 30 minutes. Drain well and transfer to a large bowl. In a small saucepan, cook the butter over moderately low heat until golden brown, ...

View full recipe at Food & Wine