Lentil Salad

This lentil salad recipe is a perfect make-ahead lunch or healthy side dish! It's filled with fresh veggies, feta, olives, and a zingy lemon dressing. It keeps well for up to 4 days in the fridge. For vegans, swap out the feta for a dairy-free cheese.

30 minutes prep time | serves 4

Ingredients:

For the salad dressing:

• ¼ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 3 garlic cloves, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt
• ¼ teaspoon ground cumin
• Freshly ground black pepper

For the lentils:

• ½ cups cooked French green lentils, from 1 cup uncooked
• 3 lebanese cucumbers, thinly sliced into half-moons
• ¾ cup yellow grape tomatoes (or red), halved
• ½ cup diced red onion
• 4 kale leaves, stemmed, leaves torn
• 4 red radishes, thinly sliced
• Heaping ½ cup crumbled feta cheese (or dairy-free alternative)
• Heaping ½ cup green olives, pitted and halved
• ¼ cup chopped fresh parsley
• ¼ cup fresh mint leaves

Process:

1. Make the dressing: In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, Italian seasoning, salt, cumin, and several grinds of pepper.
2. Assemble the salad: Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat.
3. Add the parsley and mint and toss again.
4. Season to taste and serve.