Ingredients:

  • 1 cup dry green or brown lentils (200 g)
  • 1 medium cucumber, diced (about 1 cup or 150 g)
  • 1 cup cherry tomatoes, halved (150 g)
  • 1/2 red onion, finely chopped (75 g)
  • 1/2 cup crumbled feta cheese (75 g)
  • 1/4 cup fresh parsley, chopped (10 g)
  • Salt and black pepper, to taste
  • Zest of 1 lemon
  • Juice of 1 lemon (about 3 tablespoons or 45 ml)
  • 1/4 cup extra-virgin olive oil (60 ml)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Rinse lentils under cold water. In a medium saucepan, combine lentils with 3 cups of water and a pinch of salt. Bring to a boil, reduce heat, and simmer for 15-20 minutes until tender.
  2. In a mixing bowl, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, and minced garlic.
  3. While lentils are cooking, dice cucumber, halve cherry tomatoes, and chop red onion and parsley.
  4. Drain cooked lentils and let cool slightly. In a large bowl, combine lentils, cucumber, tomatoes, onion, feta, and parsley.
  5. Pour dressing over the salad and gently toss to combine. Season with salt and pepper to taste. Serve immediately, or chill for 30 minutes for enhanced flavor.