Mediterranean Lentils

Mediterranean Lentils

Ingredients:

• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• juice of 1/2 lemon
• 1 teaspoon Dijon mustard or (white balsamic vinegar)
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1 1/2 cups cooked, drained, cooled lentils
• 1 cup cherry tomatoes, halved (I used red bell pepper)
• 1 cup sliced Persian cucumbers
• 1 cup diced red or yellow bell peppers
• 1/2 cup kalamata olives, halved
• 1 small red onion, thinly sliced
• 1/2 cup crumbled soft cheese such as Feta
• 1/4 cup Italian parsley, chopped

INSTRUCTIONS

• To make the dressing, in a small bowl or jar, whisk together the olive oil, vinegar, lemon juice, mustard, oregano, and salt. Set aside. Note, the vinaigrette will probably separate and need whisking again before dressing.
• In a large salad bowl, arrange the cooked lentils, tomatoes, cucumbers, bell pepper, olives, onions, cheese, and parsley.
• Dress with desired amount of vinaigrette. Cover and refrigerate, or enjoy right away.