Lentil Salad

 This is such a fun flavor and texture combo. It really can be on it's own or served as a side to a potluck. It keeps well in the fridge. 

For the salad:

• 1 cup uncooked green lentils
• 3 cups water
• 1 large English cucumber, finely diced
• 1 red bell pepper, diced
• 2 cups cherry tomatoes, halved
• 1 small red onion, finely diced
• 1/2 cup pitted small black olives (I used Kalamata)
• 1/4 cup chopped Italian parsley, chopped
• 1/4 cup chopped fresh mint leaves
• a couple kale leaves stemmed and cut up (optional)
• 1/3 cup crumbled feta cheese, optional

For the dressing:

• 1/4 cup extra-virgin olive oil
• 1 large lemon, zest, and juice of
• 2 Tbsps Dijon mustard
• 1 Tbsp raw honey or pure maple syrup
• 2 cloves garlic, minced
• sea salt and black pepper, to taste

Instructions 

1. In a small jar add all the ingredients for the dressing. Shake well to emulsify. Set aside.
2. Start by cooking your green lentils; Place them in a large saucepan together with the water and a generous pinch of salt.
3. Boil over medium heat for 15-20 minutes, or until just soft but not mushy.
4. Drain well and allow your lentils to cool in a colander.
5. Meanwhile, prep all the veggies for your salad and place them in a large serving bowl.
6. Shake your dressing briskly to get everything well combined again before pouring on your salad.
7. Add in the cooked and cooled lentils, then drizzle in your dressing.
8. Stir to combine then taste test. Add a touch more sea salt, pepper, or an extra drizzle of olive oil or squeeze of fresh lemon to suit your own personal taste.
9. Add crumbled feta if you like.
10. Serve immediately, or cover and set in the fridge for a few hours.
11. This salad is best eaten within 48 hours.

https://cleanfoodcrush.com/rachels-green-lentil-salad/