This Lentil Salad Spread came out so much tastier than I first thought it would be. We had it with pita pockets. Here are the ingredients:
- Lentils – I used canned organic
- Tomatoes, chopped
- Feta Cheese, crumbled
- Green Onions, chopped
- Olive Oil
- Garlic Powder
- Onion Powder
- Basil & Garlic Seasoning
I had rinsed the lentils the night before, and kept them in the fridge. Actually, the tomatoes were in the fridge too. I find that they last longer that way. Anyway, I mixed everything together in the order listed above… Starting with a drizzle of olive oil and adding small amounts, as needed, as I went along. I fully expected this dish to taste like lentils AND tomatoes AND feta AND green onions… Meaning, I didn’t expect everything to meld into one cohesive spread. I started thinking that I had the ingredients, needed to use them soon, and I had prepped the lentils, so…
What I had forgotten, was how nicely feta creams up when mixed, with the added bonus that the lentils tend to do a similar thing, in their own special way. What we ended up with, was a delicious and good-for-you spread. Enough for a filling dinner (which it was), but filling in a light and highly satisfying way. I laid out some pita pockets (no halving or opening) and spread the mixture on top. For my ‘sandwich’, I added a slice of cheese underneath the spread. What can I say, I’m a cheese freak. Then, the pitas were warmed in the oven for about 5 minutes. Damn, they were really good.
I would have had a picture of the whole ensemble, but I honestly didn’t think it would be worthy of a blog post. Now I know better, how pleasantly wrong I was. 🙂 Next time, I’ll definitely take some pics. And I can’t wait to make it with summer-fresh tomatoes, a lil fresh basil, some home-grown chives… Mmmmm.