Mediterranean Lentil Salad

Ingredients

• 1 cup dried brown or green lentils (see note)
• 1 1/2 cups halved cherry tomatoes
• 1 1/2 cups diced English cucumbers
• 1 1/2 cups chopped fresh spinach leaves (packed)
• 1/2 cup chopped Italian parsley
• 1/2 cup Kalamata olives (pitted and halved)
• 3/4 cup feta cheese (crumbled or cubed)
• 1/4 cup thinly sliced red onions
• 1/2 cup extra virgin olive oil
• 2 tablespoon fresh lemon juice (plus more to taste)
• 1 to 2 teaspoons honey (to taste)
• 1 teaspoon dijon mustard
• 1 cloves garlic (finely minced)
• 1 teaspoon dried oregano
• Salt and pepper (to taste)

Instructions

1. 1

   Rinse the lentils thoroughly to remove any debris or impurities.

2. 2

   Cook lentils: Bring 3 cups of water to a boil in a medium saucepan. Add the 1 cup of lentils, return to a light boil, then reduce to a low simmer. Cover the pot and simmer gently until tender but not mushy, 16 to 20 minutes. Drain, then spread in a shallow bowl to cool slightly. Tip: A gentle simmer prevents the skin from peeling off.

3. 3

   Make the dressing: Combine all the dressing ingredients in a bowl and whisk until evenly combined. Adjust to taste.

4. 4

   Assemble: In a large bowl, arrange the cooked lentils, tomatoes, cucumbers, spinach, olives, feta cheese, and onions. Pour the dressing over and toss to combine evenly. Enjoy slightly warm or cold.