Lentil Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

¼ cup extra-virgin olive oil

¼ cup fresh lemon juice

3 garlic cloves (grated)

1 teaspoon Dijon mustard

1 teaspoon Italian seasoning (or za'atar)

1 teaspoon sea salt

¼ teaspoon ground cumin

Freshly ground black pepper

2½ cups cooked French green lentils (from 1 cup uncooked)

3 Persian cucumbers (thinly sliced into half-moons)

¾ cup yellow grape tomatoes (halved)

½ cup diced red onion

4 lacinato kale leaves (stemmed, leaves torn)

4 red radishes (thinly sliced)

Heaping ½ cup crumbled feta cheese

Heaping ½ cup green olives (pitted and halved)

¼ cup chopped fresh parsley

¼ cup fresh mint leaves

Directions

Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, Italian seasoning, salt, cumin, and several grinds of pepper.

Assemble the salad: Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat. Add the parsley and mint and toss again. Season to taste and serve.