1 ½ Cup. lentils, xeplymenes thick tea in colander
2 Bay leaves
2-3 garlic cloves, whole
150 Gr. mizithra or manouri cheese, minced with fork
4 green onions (white and tender green parts), chopped or 1 onion, in small frames
3/4 cup. walnuts, tea chontrokopanismeni
1/2 bunch dill, finely chopped (without the thick stalks
leaves from 1/2 bunch fresh mint, chopped or 1 heaping TSP. tablespoon dried mint, crushed
1/2 cup. tea olive oil
2 tablespoons. tablespoons red wine vinegar
1 clove garlic, crushed (or as we like garlic)
1/4 tsp. sweet cumin powder (optional)
1 tbl. sweet kokokkino piperi
salt, black pepper
Boil the lentils in a saucepan with whole garlic cloves and Bay leaves, until softened but not melted. Need to keep somewhat in the tooth. Drain, discard garlic and Bay leaves, rinse with cold water and allow to drain and cool. Then, put them in a salad bowl, add the onion (or onion), walnuts, spices and salt and stir.
Vinaigrette: Beat all ingredients in a blender until it becomes a thick sauce. Pour over the salad, stir, garnish with cheese and serve immediately.