Mediterranean Lentil Salad

Ingredients

• 3/4 cup green lentils (rinsed)
• 3 Persian (mini) cucumbers or 1/2 English cucumber (sliced)
• Large handful little tomatoes (grape, cherry, etc.) (cut into halves)
• 1 red bell pepper (chopped)
• 1/2 green bell pepper (diced)
• 2 tablespoons red onion (chopped)
• Handful kalamata olives (pitted)
• 3.5 ounces cubed feta (I buy the kind packed in oil & herbs)
• 1/2 teaspoon dried oregano (or more to taste)
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• Salt & pepper (to taste)

Instructions

1. 1

   Rinse the lentils and add them to a medium pot along with the 2 cups of water over medium-high heat. Bring to a rapid simmer then reduce the heat so it gently simmers for 30-40 minutes or until the lentils are cooked.

2. 2

   Meanwhile, prep the other ingredients and add them to a medium salad bowl.

3. 3

   Once the lentils are done (they shouldn't be mushy, but they shouldn't be too firm either), drain them and rinse with cool water and then drain them again and add them to the salad bowl.

4. 4

   Add the dried oregano, red wine vinegar, and olive oil to the salad (you may need to add more depending on your taste preferences). Add salt & pepper to taste - I am pretty generous since I do not salt the lentils prior to cooking them. Toss the salad.

5. 5

   Serve immediately or chill first. Salad will keep for a few days in the fridge.