Ingredients:
1 cup of dried lentils
3 cups of water
1/2 cup of cherry tomatoes, halved
1/2 cup of cucumber, diced
1/4 cup of red onion, finely chopped
1/4 cup of feta cheese, crumbled
2 tablespoons of fresh parsley, chopped
2 tablespoons of fresh lemon juice
2 tablespoons of extra virgin olive oil
1 teaspoon of Dijon mustard
Salt and pepper to taste
Instructions:
Rinse the lentils under cold water to remove any debris. In a saucepan, combine the rinsed lentils and water.
Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape.
Drain the cooked lentils and let them cool for a few minutes. In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, feta cheese, and fresh parsley. In a separate small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, salt, and pepper to make the dressing.
Pour the dressing over the lentil mixture and toss gently to combine. Taste and adjust the seasoning if needed. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
Serve the Lentil Salad at room temperature or chilled, and enjoy it as a nutritious and satisfying meal or side dish.
Feel free to add other vegetables or herbs of your choice, such as diced bell peppers or chopped fresh mint, to add more variety and freshness to the salad.