Yield: 6 servings, 1 cup each
Time: 30 minutes
Ingredients:
1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt, or to taste
1/3 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
1/2 cup finely chopped red onion
Instructions:
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.
Source: Eating Well