Mediterranean Lentil Salad

• servings: 4 servings
• total time: 35 minutes

Ingredients

1 cup dry lentils

1/2 English cucumber

8-9 oz cherry tomatoes

Kalamata or Greek black olives

Feta cheese

3 tbsp red wine vinegar

1 garlic clove

1/2 tsp Dijon mustard

1 tbsp olive oil

1/2 tsp dried oregano (optional)

1/4 tsp salt

Black pepper

Directions

Rinse the lentils and bring them to boil in about 6 cups of water. Simmer for 20 min (lentils get a little mushy if boiled closer to 25 min.) When done, drain the water and let the lentils cool.

Make the vinaigrette: Mince the garlic and let it sit in the red wine for at least 10 min. Then sift the garlic out of it (or keep it if you like more garlicky flavor). Whisk in mustard, olive oil, oregano, salt, and pepper.

Season the lentils with about half the vinaigrette, stirring thoroughly. Chop the cucumbers and tomatoes, and mix them in with the rest of the vinaigrette. Arrange the lentils on a plate, top with seasoned cucumbers, tomatoes, olives and feta cheese. Enjoy!

Nutrition

• Serving Size: 1
• Calories: 165
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 11 mg
• Sodium: 503 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 7 g