Greek Salad With Lemon Oregano Lentils

• 1 cup lentils
• 1 lemon - sliced into small chunks with skin
• 1/2 cup Italian parsley - chopped
• 3 cloves garlic - chopped
• 3 cloves garlic - chopped
• 1 1/2 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 head romaine lettuce - cleaned and ripped
• 1/2 spanish onion - sliced
• 1/2 red onion - sliced
• 1 cucumber sliced
• 2 hot peppers long
• 1 tomato vine ripe, diced
• 1 bell pepper - sliced thin
• 1/4 cup Italian parsley chopped
• 1 chunk feta cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 lemon
• 1/4 cup olive oil
• water Splash of

1. Heat a heavy saucepan with the olive oil, garlic, parsley and lemon chunks. When the garlic is fragrant add the lentils, chicken broth and seasonings. Cover and let simmer on low until the lentils are softened and the chicken broth is absorbed. This should take 25 - 30 minutes.
2. Remove the lemon pieces and set aside and let the lentils cool while preparing the salad.
3. For The Greek Salad & Dressing
4. Combine the ingredients for the dressing and stir.
5. Place the onion slices and the two long hot peppers in a small frying pan with a drizzle of olive oil; grill until the onions are golden on the edges and the peppers are soft.
6. Cut the peppers into small pieces with or without the seeds. The seeds add extra heat to the salad.
7. Plate the Romaine along with all the fixings for the salad and the seasonings. Top the salad with the lentils and crumbled feta cheese. Drizzle the dressing over the salad.

lentils, lemon, italian parsley, garlic, garlic, chicken broth, oregano, salt, black pepper, red pepper, romaine lettuce, onion, red onion, cucumber, hot peppers, tomato vine, bell pepper, italian parsley, feta cheese, oregano, black pepper, salt, lemon, olive oil, water

Taken from www.yummly.com/recipe/Greek-Salad-with-Lemon-Oregano-Lentils-1658989 (may not work)