1 cup brown lentils, rinsed2 1/2 cups water1 whole carrot, washed4 whole cloves1/2 teaspoon oregano1/2 teaspoon salt1 clove garlic, minced1 bay leaf1/8 cup Balsamic Vinegar1/8 cup extra virgin olive oil1/4 cup toasted almonds, chopped1 cup cherry tomatoes, halved1/4 cup chopped parsley1/4 cup Feta Cheese, crumbled1/4 cup scallions, chopped
|Place lentils in a large pot with water, carrot, oregano, bay leaf and cloves. Bring to a boil, reduce heat, cover, and simmer for 40 minutes.
Meanwhile, toast the almonds by placing them in a pie plate and baking at 350 degrees for 12 minutes. Cool and chop.
Chop the vegetables. Set aside.
When lentils are done, drain them and discard the carrot (or save for another use)and bay leaf. Allow lentils to cool slightly.
Whisk together the Balsamic Vinegar, olive oil and salt.
Add to the lentils along with the remaining vegetables and almonds.
Stir gently to mix.
Serve room temperature.