( Really yummy, summery, light, lentil salad )
You will need
Large pan to cook lentils
Mixing bowl
Salad Ingredients
1 cup uncooked lentils ( green or brown )
1 English cucumber, finely diced
1 small red onion, finely diced
½ cup diced sun dried tomatoes
½ cup chopped kalamata olives
¾ cup chopped fresh mint leaves, loosely packed+
Feta cheese ( Optional )
Lemon Dressing
3 Tbsp olive oil
2 Tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions
Sort the lentils, check for any small pebbles
Cook the lentils
Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine.
Cook over medium-high heat until the broth reaches a simmer.
Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used.
Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
Mix the dressing
Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
Combine
Add the cooked and chilled lentils, cucumber, red onion, olives, mint and sun-dried tomatoes to a large bowl. Add cheese now if you want.
Drizzle evenly with the lemon dressing and toss until evenly combined.
Notes
Can be served immediately, or refrigerated in a sealed container, for 3 or 4 days
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