Lentil Salad

Ingredients

• 1 cup green or brown lentils, rinsed and drained
• 2 cups water or vegetable broth
• 1 medium red onion, diced
• 1 bell pepper (any color), chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional: Feta cheese for topping

Instructions

1. 1

   Cook the Lentils: In a saucepan, combine the lentils and water or vegetable broth. Bring to a boil, then reduce to a simmer. Cook for about 20-30 minutes, or until the lentils are tender but not mushy.

2. 2

   Prep the Veggies: While the lentils are cooking, prepare the vegetables. Dice the red onion, chop the bell pepper, cucumber, and halve the cherry tomatoes. Place all the chopped vegetables in a large mixing bowl.

3. 3

   Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper. Adjust seasonings according to taste. This dressing will enhance the freshness of the salad.

4. 4

   Combine Ingredients: Once the lentils are cooked and cooled, add them to the bowl with the chopped vegetables. Pour the dressing over the salad and gently toss to combine all ingredients thoroughly.

5. 5

   Add Herbs: Chop the fresh parsley and sprinkle it over the salad. Toss again to incorporate the herbs, which will add a bright flavor and a pop of color.

6. 6

   Serve and Enjoy: Taste and adjust the seasoning with more salt or pepper if needed. Serve the lentil salad chilled or at room temperature, optionally topped with crumbled feta cheese for extra flavor.