Warm Lentil Salad with Brown-Butter Vinaigrette, Pistachios and Feta

1. 1

   In a large pot, cover the lentils with 2 inches of water, bring to a boil and add 1/2 teaspoon of salt.

2. 2

   Simmer the lentils over moderate heat until tender, 25 to 30 minutes.

3. 3

   Drain well and transfer to a large bowl.

4. 4

   In a small saucepan, cook the butter over moderately low heat until golden brown, 3 to 4 minutes.

5. 5

   Remove the pan from the heat and carefully add the vinegar.

6. 6

   When the foam subsides, swirl in the cumin.

7. 7

   Stir the brown butter vinaigrette into the lentils.

8. 8

   Add the pistachios and feta, season with salt and pepper and toss gently.

9. 9

   Garnish with the mint and red onion and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.