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Pdf1 cup dried brown lentils, picked over and rinsed
1 teaspoon table salt for brining
¼ teaspoon table salt, plus salt for cooking lentils
2 tablespoons cider vinegar
1 shallot, minced
1 tablespoon honey
½ teaspoon dried mint
¼ cup extra-virgin olive oil
1 orange, peel and pith cut away, fruit cut into 8 wedges, then
sliced crosswise ¼ inch thick
2 celery ribs, sliced thin on bias, plus ¼ cup celery leaves
¼ cup pecans, toasted and chopped coarse, divided
Place lentils and I teaspoon salt in bowl. Cover with 4 cups warm water
(about 110 degrees) and soak for at least 1 hour or up to 1 day. Drain well.
Adjust oven rack to middle position and heat oven to 325 degrees. Combine
drained lentils, 4 cups water, and ½ teaspoon salt in medium oven safe
saucepan. Cover, transfer to oven, and bake until lentils are tender, 40
minutes to 1 hour. Drain lentils well.
Whisk vinegar, shallot, honey, mint, and salt together in large bowl. While
whisking constantly, slowly drizzle in oil until combined. Add drained
lentils, orange slices, celery and celery leaves, and 2 tablespoons pecans and
toss to combine. Season with salt and pepper to taste.
Sprinkle with feta and remaining 2 tablespoons pecans. Serve warm or at
1 ounce feta cheese, crumbled (¼ cup)
room temperature.