Ingredients:

• 1 pound dry brown lentils

• 2 Tbsp. olive oil

• ½ cup red onion, diced

• ¼ cup celery, diced

• 1 clove garlic, minced

• 1 ½ Tbsp. Berbere Spice Blend

• 2 bay leaves

• 1 tsp. Freshly ground black pepper

• 1 tsp. Salt

• 1 bunch fresh cilantro, chopped

• 1 bunch curly parsley, chopped

• 1 ½ cups feta cheese, crumbled

• ¼ cup extra virgin olive oil

• ¼ cup red wine vinegar

Directions:

• In a large  heavy bottomed pan or dutch oven add the olive oil over high heat

• Sweat the onion, celery and garlic in the hot oil for 1 - 2 minutes until the garlic starts to release its aroma

• Add the lentils and stir to coat with oil, cover the lentils with water by one inch, add 1 Tbsp. Berbere spice blend and the bay leaves, bring to a boil

• Reduce heat and simmer lentils gently until cooked through yet slightly al dente, about 15 minutes

• Season with black pepper and salt, pour lentils into a shallow baking dish and refrigerate at least 4 hours or better yet overnight

• To assemble salad mix cold lentils with cilantro, parsley, Feta cheese, olive oil, vinegar, additional ½ Tbsp. Berbere spice blend and salt to taste