Ingredients

• 12 tablespoons extra virgin olive oil
• 8 tablespoons white wine vinegar
• 1 teaspoon dried thyme, crumbled
• 1 cup drained coarsely chopped sun dried tomatoes packed in oil
• 4 cups lentilles du Puy (French green lentils) picked over and rinsed
• 2 cups crumbled Feta cheese (about 2 ounces

Instructions

1. In a large bowl whisk together oil, vinegar, thyme, tomatoes, and salt and pepper to taste. Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until just tender, about 20 minutes. Drain lentils in a sieve and rinse gently. Toss lentils well with dressing and gently stir in Feta;