Warm Lentil Salad With Mint-Marinated Feta

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2 tablespoons pine nuts

2 tablespoons minced mint leaves

1 tablespoon minced flat-leaf parsley

6 garlic cloves, minced

1/4 cup plus 3 tablespoons extra-virgin olive oil

Freshly ground pepper

4 ounces feta cheese, preferably French, cut into 1/2-inch pieces

2 cups French green lentils (14 ounces), picked over

6 cups water

2 medium carrots, cut into 1/2-inch dice

2 medium leeks, white and tender green, cut into 1/2-inch dice

2 teaspoons ground cumin

1 teaspoon minced peeled fresh ginger

1/2 teaspoon ground coriander

1/4 cup red wine vinegar


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