Servings: 6 Time: 30 mins
Ingredients
1 cup green or black lentils
4 cups water
1 bay leaf
1 medium cucumber with skin, cleaned and cut into ½ inch cubes
1/2 small red onion, thinly sliced
1 cup cherry tomatoes, halved
10 kalamata olives, halved
1/2 cup red or yellow bell pepper, diced
1/2 cup feta cheese crumbles, reduced fat
1/2 cup chickpeas, drained and rinsed, no salt added
2 teaspoons dried oregano
2 tablespoons fresh mint or parsley, minced
Dressing
4 tablespoons freshly-squeezed lemon juice
1/2 tablespoon Dijon mustard
1 tablespoon agave
4 tablespoons extra-virgin olive oil
1/4 tsp kosher or sea salt
1/4 tsp ground black pepper
Directions
Place lentils in a strainer and rinse well under cold water, removing any imperfect or bad lentils.
Place lentils, water, and bay leaf in a medium pot. Bring to a boil over high heat, then reduce heat to a simmer, cover, and allow to cook about 20 minutes until lentils are tender.
Drain lentils, discard bay leaf, and allow lentils to cool in a large bowl in the fridge.
Once lentils are cooled, add cucumber, red onion, cherry tomatoes, olives, bell peppers, feta, chickpeas, oregano, and mint or parsley to bowl and toss well until combined. Enjoy!
Notes:
Swap out the vegetables: Try different vegetables like carrots or zucchini.
Vegan: Omit feta
Storage: Place leftovers in an airtight container and store in the fridge for up to 3 days.
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