Mediterranean Lentil Salad with Feta

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

1 cup green or brown lentils (uncooked)

1 1/2 cups cherry tomatoes (halved)

1 cucumber (diced)

1/2 red onion (finely chopped)

1/4 cup fresh parsley (chopped)

1/4 cup Kalamata olives (sliced)

1/4 cup feta cheese (optional for non-vegan)

1 tbsp capers (adds a briny kick)

3 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

2 cloves garlic (minced)

1 tsp Dijon mustard

1/2 tsp dried oregano

Salt & black pepper (to taste)

Instructions

Rinse the lentils thoroughly. Add them to a pot with 3 cups of water, bring to a boil, then simmer for 20-25 minutes until tender but firm. Drain and let them cool.

While the lentils cool, dice the tomatoes, cucumber, red onion, and parsley. Slice the olives and crumble the feta if using.

In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, Dijon mustard, oregano, salt, and pepper.

In a large bowl, mix the cooked lentils, veggies, olives, and capers. Pour the dressing over and toss well.

For the best flavor, let the salad sit for at least 30 minutes before serving. This allows the dressing to absorb into the lentils and veggies.