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

Ingredients

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

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

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