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1
Preheat the oven to 375.
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2
Spread the pine nuts in a small baking dish and bake for about 2 minutes, or until lightly toasted; let cool.
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3
Finely chop 1 tablespoon of the nuts; reserve the rest for garnish.
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4
In a bowl, combine the chopped pine nuts with the mint, parsley, 1/2 teaspoon of the garlic and 2 tablespoons of the olive oil; season with pepper.
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5
Add the diced feta and let marinate in the refrigerator for at least 1 hour or overnight.
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6
In a medium saucepan, cover the lentils with the water and bring to a boil.
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7
Simmer over moderately low heat until tender, about 30 minutes.
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8
Drain well.
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9
In a small saucepan of boiling salted water, blanch the carrots until just tender, about 5 minutes.
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10
Drain and let cool.
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11
In a large heavy skillet, heat 1 tablespoon of the olive oil.
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12
Add the leeks, cooked carrots and the remaining garlic and cook over moderately low heat until tender, about 10 minutes.
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13
Add the cumin, ginger and coriander and cook, stirring, for 3 minutes.
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14
Add the lentils and stir until warmed through.
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15
In a small bowl, whisk the vinegar with the remaining 1/4 cup of olive oil and pour it over the lentils.
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16
Season the salad with salt and pepper and transfer it to the serving dish.
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17
Top the marinated feta and mint dressing and the toasted pine nuts and serve.
