- 2 to 2½ cups Basic Brown or Green Lentils
- 3 scallions, trimmed and thinly sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- ¼ cup freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
- 1/3 cup walnut oil or extra virgin olive oil, plus extra for drizzling
- Inside leaves from 1 head romaine lettuce
- ½ cup crumbled feta cheese
- Place the lentils, scallions, parsley, lemon juice, salt and pepper, and oil in a large bowl and toss to mix. Cover the bottom of a serving platter with the lettuce leaves. Spoon the lentils on top of the lettuce and sprinkle the cheese over the lentils. Drizzle a little extra walnut oil over all and serve.