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. Alex and I made a big batch and ate off of it for days for lunches and main dish dinner salads ! Lentil Salad with Olives, Mint, and Feta Serves 4 to 6 1 cup lentils, picked over and rinsed Salt and pepper 6 cups water 2 cups low-sodium chicken or vegetable broth 5 garlic cloves, lightly crushed and peeled 1 bay leaf 5 tablespoons extra-virgin olive oil 3 tablespoons white wine vinegar 1/2 coarsely chopped pitted cup kalamata olives I particularly love lentils with salmon and, in fact, first started making this lentil salad as component of my salmon niçoise salad.. Lentils are highly nutritious, easy to prepare and adaptive to many different preparations, from aromatic Moroccan lentil soup to rich meaty stew. This lentil salad is bursting with fresh flavors: the brightness of the lemon dressing contrasts with the earthy lentils, and it’s punctuated with fresh mint and crunchy bell peppers. I love serving this lentil salad as part of a summer buffet with grilled beef or fish. Lentil Feta Mint Salad Posted by emmaeatsandexplores on August 7, 2018 September 14, 2018 A few weeks ago when I made dinner for my Swedish Friends , I made this Lentil Feta Mint Salad and promised you all the recipe.