Lentil Salad

This lentil salad recipe is a perfect lunch or healthy side dish! It's filled with fresh veggies, feta, olives, and a zingy lemon dressing. For convenience, I made it with a couple of cans of cooked green lentils. It keeps well for up to 4 days in the fridge.
Make the dressing in a small bowl, whisking together the olive oil, lemon juice, garlic, mustard, herbs, salt, cumin, and several grinds of pepper.
To assemble the salad, use a large salad bowl (I underestimated the size!)
Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat.
Add the parsley and mint and toss again.
Season to taste and serve.
Note
If cooking the lentils, use 1 cup of uncooked green lentils (Puy) to make 2½ cups of cooked lentils.
Ingredients
Directions
Make the dressing in a small bowl, whisking together the olive oil, lemon juice, garlic, mustard, herbs, salt, cumin, and several grinds of pepper.
To assemble the salad, use a large salad bowl (I underestimated the size!)
Add the lentils, cucumbers, tomatoes, red onion, kale, radishes, feta, and olives to the bowl with the dressing and toss to coat.
Add the parsley and mint and toss again.
Season to taste and serve.
Note
If cooking the lentils, use 1 cup of uncooked green lentils (Puy) to make 2½ cups of cooked lentils.