Lentil Salad with Feta

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup green or brown lentils
• •2 cups water or vegetable broth
• •1 cup cherry tomatoes, halved
• •1 cucumber, diced
• •1 red bell pepper, diced
• •1/4 red onion, finely chopped
• •1/2 cup feta cheese, crumbled
• •3 tbsp olive oil
• •2 tbsp fresh lemon juice
• •1 tsp dried oregano
• •Salt and pepper to taste
• •Fresh parsley, chopped (optional, for garnish)

Instructions

1. 1

   Rinse the lentils under cold water and drain them.

2. 2

   In a medium saucepan, combine the lentils and water or vegetable broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until lentils are tender but still hold their shape.

3. 3

   While the lentils are cooking, prepare the vegetables. In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely chopped red onion.

4. 4

   Once the lentils are cooked, drain any excess liquid and let them cool slightly before adding them to the vegetable mixture.

5. 5

   In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.

6. 6

   Pour the dressing over the salad and toss gently to combine. Add the crumbled feta cheese and mix everything carefully to avoid breaking the feta too much.

7. 7

   Taste and adjust the seasoning if necessary. Garnish with chopped parsley if desired.

8. 8

   Serve immediately or let the salad chill in the refrigerator for 30 minutes to allow the flavors to meld.