Lentil Salad (Healthy & Delicious)

Ingredients

• 1 cup dry small brown lentils or 2 cups cooked lentils
• 2 medium Persian or Lebanese cucumbers
• 2 medium roma tomatoes
• 1/2 red onion
• 1 bunch fresh parsley
• 3.5 oz / 100g feta cheese
• 1/4 cup pumpkin seeds
• 1/4 cup extra virgin olive oil
• 1 large lemon
• 1 tablespoon dijon mustard
• Salt and black pepper to taste

Instructions

1. 1

   If using dried lentils, rinse well and add to a small pot with 2 cups of water, a pinch of salt, and place over medium-high heat. Once it comes to a boil, reduce to medium and simmer for 12-20 minutes until cooked (keep checking to ensure they don’t overcook or become mushy)

2. 2

   Drain the cooked lentils through a colander and allow to cool (If using canned lentils, drain the lentils and leave on the side for now)

3. 3

   Whilst the lentils are cooking, chop the vegetables into small cubes roughly the same size. Finely chop up the parsley and crumble the feta cheese

4. 4

   * Optional steps- Soak the red onion in a small bowl of water for 5-10 minutes while preparing the rest of the salad to remove the harsh onion flavor- Toast the pumpkin seeds in a saucepan for 3-5 minutes on a low heat, then add a pinch of salt and allow to cool

5. 5

   In a mason jar or glass, add the dressing ingredients and shake well or whisk

6. 6

   Add the lentils and the chopped ingredients to a large bowl, all except for the pumpkin seeds. Pour over the dressing and toss it well until nicely coatedSprinkle over the pumpkin seeds and serve up your Lentil Salad as a main or side dish and enjoy!