Warm Mediterranean Lentil Salad

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Serves 4

Cooking Time 3 to 4 hours on Low or 2 to 3 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Lentil salad can make an impressive and easy main course, but all too often the lentils overcook and break down. We discovered that cooking the lentils as gently as possible for a shorter period of time helped keep their delicate skins intact. Also, adding a little salt and vinegar to the cooking liquid (we used vegetable broth) gave us lentils that were firm yet creamy. For an aromatic backbone, we included herbes de Provence. Canned chickpeas added more substance. For freshness, we stirred in cherry tomatoes; crumbled feta and chopped kalamatas delivered tangy, briny bites. A boldly flavored vinaigrette brought everything together. We prefer French green lentils, or lentilles du Puy, for this recipe, but it will work with any type of lentil except red or yellow. For a heartier salad, you can serve this dish over mixed greens. See the sidebar that follows the recipe.

1¾	cups vegetable broth
1	(14-ounce) can chickpeas, rinsed
1	cup lentils, picked over and rinsed
1	teaspoon herbes de Provence
¼	cup white wine vinegar
	Salt and pepper
½	cup chopped fresh mint
¼	cup extra-virgin olive oil
1	teaspoon minced garlic
12	ounces cherry tomatoes, quartered
¼	cup pitted kalamata olives, chopped
½	cup crumbled feta cheese

1. Combine broth, chickpeas, lentils, herbes de Provence, 1 tablespoon vinegar, and ½ teaspoon salt in slow cooker. Cover and cook until lentils are tender, 3 to 4 hours on low or 2 to 3 hours on high.

2. Whisk mint, oil, garlic, and remaining 3 tablespoons vinegar together in bowl; gently stir into lentils. Stir in tomatoes and olives and season with salt and pepper to taste. Sprinkle with feta and serve.