3/4 cup French green lentils or Beluga lentils, rinsed and picked through 3 bay leaves 2 teaspoons kosher salt 3 tablespoons lime juice 1/4 teaspoon ground cumin 1/2 medium shallot, peeled and minced 2 tablespoons mint, parsley or cilantro, or a combination, finely chopped 2 1/2 tablespoons feta cheese, crumbled or diced Lime wedges (optional)

Step 1 Place the lentils in a medium saucepan with 3 cups water and the bay leaves. Bring to a boil, then reduce the heat to a brisk simmer. Cook until the lentils are about two-thirds done, about 12 to 15 minutes. Add the salt, and cook until al dente, about 5 to 8 minutes more.

Step 2 Drain the lentils, transfer them to a medium bowl, and let cool slightly. Add the lime juice, cumin and shallot. When cool, add the chopped herbs and remove the bay leaves.

Step 3Top with the feta and garnish with lime wedges, if desired.

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