Ingredients
- 200 g green lentils, cooked and cooled (about 1 1/2 cups)
- 100 g feta, crumbled (about 1/2 cup)
- 1 tomato, diced
- 1 small red onion, thinly sliced
- 1 handful each parsley and fresh mint, chopped (about 1/2 cup)
For the dressing
- 30 ml (2 tbsp) lemon juice
- 45 ml (3 tbsp) olive oil
- 5 ml (1 tsp) Dijon mustard
- Salt and pepper to taste
Instructions
- Combine lentils, feta, tomato, red onion, and herbs in a salad bowl.
- Make the dressing with lemon juice, olive oil, mustard, salt and pepper.
- Pour dressing over salad, toss and serve.
