Ingredients

• 1 cup beluga lentils, rinsed and picked over
• 2 garlic cloves, peeled and halved lengthwise
• 1 bay leaf
• 2 celery stalks, finely chopped (about 1 cup)
• 1 small red onion, cut into small dice
• 1 small red pepper, roasted, peeled and cut into small dice
• 1 cup flat-leaf parsley, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1/3 cup freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 4 ounces (about 1 cup) feta cheese, coarsely crumbled
• Coarse salt and freshly ground pepper
• 3 heads baby lettuce, such as lola rosa, for garnish
• 1 small cucumber peeled, seeded, and cut into 1/8-inch slices

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Instructions

1. Bring a medium saucepan of water to a boil. Add lentils, garlic, and bay leaf. Simmer for 20 minutes, or until the lentils are tender. Drain and rinse the lentils under cold water. Discard the garlic and bay leaf. In a large bowl combine lentils, celery, onion, pepper, parsley, and rosemary.
2. In a small bowl, whisk together the lemon juice and olive oil. Drizzle over lentil mixture, add the feta, and stir gently to combine. Season with salt and pepper. Serve on a bed of baby lettuce, and garnish with cucumber slices.