Lentil Salad with Feta & Herbs

Ingredients:

• 1 cup dried green or brown lentils (or 1 can, drained and rinsed)
• 1 1/2 cups cherry tomatoes, halved
• 1 small cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh dill (optional)
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Salt and black pepper to taste

Directions:

If using dried lentils, rinse and cook in boiling water for 20–25 minutes until tender but not mushy. Drain and let cool.

In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, red onion, feta, parsley, mint, and dill if using.

In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and black pepper.

Pour dressing over the salad and toss gently to combine.

Chill for 15 minutes before serving, or enjoy immediately at room temperature.

Mediterminutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 310 kcal | Servings: 4 servings