8 ounces (about 1 1/8 cups) dried green or brown lentils
3 cups water
1 clove garlic, smashed
1 bay leaf
1 cup crumbled feta cheese
1 cup peeled and chopped carrots
½ cup dried cherries
1/3 cup slivered almonds, toasted
1/3 cup finely chopped red onion
3 tablespoons orange juice
1 tablespoon lemon juice
¼ cup almond oil or extra virgin olive oil
Grated zest of ½ orange
¼ teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh parsley
For salad: Bring lentils, water, garlic and bay leaf to a boil in a medium saucepan. Reduce heat to medium-low and simmer until lentils are just tender, 15 to 20 minutes. Drain any excess water and discard garlic and bay leaf. Transfer lentils to a medium bowl and let cool 10 minutes.
Stir in cheese, carrots, cherries, almonds and onion.
For Citrus Dressing: Put orange juice and lemon juice in a small bowl. Whisk in oil in a slow, steady stream. Whisk in orange zest, salt, pepper. Mint and parsley.
Pour dressing over salad and toss to coat. Serve with Panera Bread Whole Grain Miche toasted.
Makes: 6 servings
Prep: 15 minutes
Cook: 20 minutes (plus 10 minutes cooling)