Ingredients

2 cups lentils 1 carrot 6 cloves 1 tsp salt 1 tsp oregano 1 clove garlic, minced 1 bay leaf 1/2 cup red wine or balsamic vinegar 1/4 cup olive oil 2 cups cherry tomatoes, halved 1/2 cup slivered almonds, toasted (optional) 1/4 cup chopped parsley 1/2 cup feta cheese, crumbled* 1/3 cup sliced scallions* I often don't measure these at all--I usally throw in far more scallions and a lot more feta cheese because these 'official' amounts seemed too scanty. Combine lentils with 4 cups of water in pot. Peel carrot and cut in half. Stud carrot halves with the cloves and add to the lentils. (Note: I often omit the carrot and cloves when I'm in a hurry, but it does add a nice taste if you put it in.) Stir in salt, oregano, garlic and bay leaf. Cover and bring to a boil. Simmer 15 minutes. Then drain. Discard carrots, cloves, and bay leaf. Whisk together the vinegar and olive oil. Toss with lentils in large mixing bowl. Cool or chill before adding cherry tomatoes, almonds, parsley, feta cheese, and scallions. Cover and chill until ready to serve. (Note: since I often don't organize myself well enough to plan ahead, I have frequently made this salad and thrown in all the stuff and served it warm--still tasted very good to me!)

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