Mediterranean Lentil Salad

Ingredients

• •1 cup dry brown lentils
• •2.5 cups vegetable broth (gluten-free)
• •1 medium red onion, finely diced
• •1 cucumber, diced
• •1 cup cherry tomatoes, halved
• •1/2 cup crumbled feta cheese
• •1/4 cup fresh parsley, chopped
• •3 tablespoons extra virgin olive oil
• •2 tablespoons lemon juice
• •1 clove garlic, minced
• •to taste salt and black pepper

Directions

1. 1Rinse lentils and bring to a boil in broth. Reduce heat and simmer for 18-20 minutes until tender but not mushy. Drain and let cool.
2. 2In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
3. 3Add cooled lentils to the dressing and toss gently.
4. 4Fold in red onion, cucumber, cherry tomatoes, and fresh parsley.
5. 5Top with crumbled feta cheese and adjust seasoning. Serve chilled or at room temperature.

💡 Lentil salad should be dressed while lentils are warm but still intact; overcooked lentils turn into paste under vinaigrette.

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