Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette

• 1 cup lentils
• 5 cups water
• 1 tomato, cored and chopped
• 1/2 cup oil-cured black olives, pitted and coarsely chopped
• 1/2 cup crumbled feta cheese
• 2 stalks celery, trimmed, peeled and thinly sliced
• Salt and freshly ground pepper to taste
• 1 tablespoon chopped fresh parsley, for garnish
• 1/4 cup fresh lemon juice
• 2 large cloves garlic, peeled and minced
• 2 teaspoons minced fresh thyme leaves
• 2 tablespoons plus 2 teaspoons olive oil
• 1/2 teaspoon salt
• Freshly ground pepper to taste

1. To make the salad, combine the lentils and water in a large saucepan and bring to a boil.
2. Reduce heat and simmer until tender but not mushy, about 20 minutes.
3. Drain, place in a large bowl and let cool.
4. Toss the tomato, olives, feta and celery with the lentils.
5. To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl.
6. Slowly whisk in the olive oil.
7. Whisk in the salt and pepper.
8. Toss the vinaigrette with the salad and season to taste.
9. Divide among 4 plates, garnish with chopped parsley and serve.

lentils, water, tomato, oilcured black olives, feta cheese, stalks celery, salt, fresh parsley, lemon juice, garlic, thyme, olive oil, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10657 (may not work)