Mediterranean Lentil Salad

This is a refreshing salad packed full of protein, fiber and vitamins. A dressing of olive oil, lemon juice and a splash of red wine vinegar keeps this salad light and fresh tasting. Feel free to change-up the veggies or leave out the olives like me if you don’t like them. Lentils are one of the most nutritious and economical foods in the world, so give them a try if you haven’t yet. Enjoy!

1 C. dried lentils
1 large lemon, zested and juiced
2-3 Tbsp. extra virgin olive oil
splash red wine vinegar
big pinch of coarse salt and fresh ground pepper
2 carrots, small diced
2 celery, small diced
handful of chopped kalamata olives
1/2 seedless cucumber, small diced
4 oz. crumbled feta

Cook lentils according to directions. Drain lentils well and place in a large glass mixing bowl. Add zest of lemon, juice, olive oil, vinegar, salt and pepper to lentils and stir. Taste for seasoning and set aside to cool.

Add your diced carrots, celery and olives to your bowl of lentils and combine. If serving immediately add cucumber and feta cheese. If not immediately you may want to add those right before serving. Taste for salt and pepper before serving.