Lentil Salad Recipe with Feta, Lemon and Parsley

• Vegetarian
• Gluten free

• Produce

  • 1 3/4 cups (french lentils, green
  • 1 English cucumber
  • 1 Lemon (about 1/4 cup, juice of
  • 1 cup Parsley, fresh

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1 cup Feta

Found on rachelcooks.com

Description

Ingredients

• 1 3/4 cups green (french) lentils, rinsed and any debris removed
• juice of one lemon (about 1/4 cup)
• 1/4 cup olive oil
• 1 teaspoon dijon mustard
• 1-2 tablespoons honey
• 1 english cucumber, chopped into bite-sized pieces
• 1 cup crumbled feta
• 1 cup roughly chopped fresh parsley
• salt and pepper to taste

Directions

•   In a medium saucepan, add lentils, 1/2 teaspoon salt, and 3 cups water. Bring to a boil and then reduce to a rapid simmer. Cook for 25 minutes or until tender. Drain and set aside to cool. While the lentils cool, in a large bowl, whisk together lemon juice, olive oil, dijon mustard, and honey. On top of dressing, add cucumber, feta, parsley and cooled lentils. Stir ingredients to combine and coat with dressing. Taste and season with salt and pepper as desired. Enjoy immediately or keep covered in fridge.