Ingredients:

  • 1 cup (190g) dried French green lentils
  • 3 cups (710ml) water
  • 1 bay leaf
  • 1/2 tsp (3g) salt
  • 1 English cucumber, diced (150g)
  • 1 red bell pepper, finely diced (150g)
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (30g) fresh Italian parsley, chopped
  • 1/4 cup (15g) fresh mint leaves, torn
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15g) Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (75g) crumbled feta cheese

Instructions:

  1. Rinse the lentils thoroughly in cold water. Place them in a medium saucepan with water, the bay leaf, and salt.
  2. Bring to a boil, then reduce to a simmer. Cook uncovered for 18–22 minutes until lentils are tender but al dente. Drain and discard the bay leaf.
  3. While the lentils are still warm in a large mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
  4. Pour the dressing over the warm lentils and toss gently. Let the mixture sit for 5–10 minutes to allow the lentils to absorb the vinaigrette.
  5. Fold in the diced cucumber, red bell pepper, and red onion.
  6. Gently stir in the chopped parsley and torn mint leaves.
  7. Fold in the crumbled feta cheese carefully to keep the chunks intact.