Ingredients
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1 cup dry green or brown lentils
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2 cups water
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1/4 red onion, finely chopped
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1/4 cup fresh parsley, chopped
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1/4 cup crumbled feta cheese
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1 teaspoon garlic powder
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1/2 teaspoon dried oregano
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Salt and pepper to taste
Instructions
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Rinse lentils under cold water. In a medium saucepan, combine lentils and water. Bring to a boil over medium-high heat.
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Reduce heat to low and simmer for about 20-25 minutes, or until lentils are tender but not mushy. Drain any excess water and let lentils cool completely.
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While lentils are cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and finely chop the red onion and parsley.
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In a large bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, parsley, and crumbled feta cheese.
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In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried oregano, salt, and pepper.
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Pour the dressing over the salad and toss everything together until evenly coated.
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Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: Approx. 220 per serving | Servings: 4