Serves 6 to 8

Lentils are a healthy source of protein and fiber.  They make a great meat substitute, especially when paired with a whole grain.  I prefer green lentils for salads as they keep their “bite” better.  This salad makes a great summer lunch or side for dinner.   It lasts for several days in the refrigerator.

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1 cup green lentils, uncooked

½ English cucumber, peeled, seeded and diced

½ cup red onion, diced

1 red pepper, diced

½ cup sundried tomatoes, chopped

2 Tablespoons basil, chopped

2 Tablespoons mint, chopped

½ cup crumbled feta or goat cheese

Salt and pepper

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Vinaigrette

1/3 cup oil from sundried tomato jar

2 Tablespoons apple cider vinegar

2 Tablespoon fresh squeezed lemon juice

1 teaspoon honey

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​Method

Bring a pot of water to boil.

Rinse lentils in cold water.

Add lentils to boiling water and simmer for 20 minutes, until tender to the bite, but still firm.

Drain and cool lentils on a sheet pan.

Mix all salad ingredients in a large bowl.

Whisk vinaigrette ingredients together.

Toss into salad ingredients and season with salt and pepper.