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Mediterranean Lentil Salad
Mediterranean Lentil Salad 
Ingredients:
1 cup of uncooked green lentils
1 large English or Persian cucumber, diced
1 red onion, diced
Flat leaf parsley, chopped (to taste)
A handful of cherry tomatoes, halved
A handful of Kalamata olives, chopped
1/3 cup of crumbled feta cheese
1 tablespoon of extra virgin olive oil
1 tablespoon of red wine vinegar
Juice of one fresh lemon
2 teaspoons of Dijon mustard
1 teaspoon of honey
1 teaspoon of dried oregano
Salt and freshly ground black pepper to taste
Instructions:
Cook the Lentils:
Rinse the lentils under cold water. In a pot, combine the lentils with 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until tender. Drain and let cool.
Prepare the Vegetables:
In a large bowl, combine the diced cucumber, red onion, chopped parsley, halved cherry tomatoes, and chopped Kalamata olives.
Make the Dressing:
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, dried oregano, salt, and black pepper.
Combine the Salad:
Add the cooked lentils to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
Add Feta:
Sprinkle the crumbled feta cheese on top and give it a light toss.
Serve:
Enjoy your Mediterranean Lentil Salad as a light meal or a side dish!
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