Ingredients:
1 cup dried green or brown lentils
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped (optional)
For the Dressing:
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Directions:
Cook the lentils: In a medium saucepan, cook the lentils in salted water until tender, about 20-25 minutes. Drain and let cool.
Prepare the vegetables: In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, and cooked lentils.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
Toss the salad: Pour the dressing over the lentil and vegetable mixture and toss to coat evenly.
Add toppings: Sprinkle crumbled feta cheese and fresh parsley (and mint, if using) on top.
Chill and serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 320 kcal per serving
