This delicious and healthy lentil salad comes together in just 30 minutes and makes a wonderful hot-weather meal. Serve with whole-wheat pitas, if desired.
Ingredients:
⅓ cup lemon juice
⅓ cup chopped fresh dill
2 teaspoons dijon mustard
¼ teaspoon salt, or to taste
⅓ cup extra-virgin olive oil
freshly ground pepper, to taste
2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
1 cup crumbled feta cheese, (about 4 ounces)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 cup diced seedless cucumber
½ cup finely chopped red onion
Directions:
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add lentils, feta, bell pepper, cucumber and onion; toss to coat.
