Presented by COOKING CLASSY
Ready in: 55 minutes
1 cup dry green or brown lentils, picked over and rinsed*
4 cups hot water
1 large red bell pepper
1 1/2 cups seeded, diced English cucumber
1/3 cup chopped red onion
1/4 cup chopped parsley
1/4 cup chopped cilantro, mint, or basil
4 oz. feta, crumbled
1/3 cup olive oil
3 Tbsp fresh lemon juice
1 tsp honey
1 tsp dijon mustard
1 tsp minced garlic (1 clove)
Salt, to taste
Pour lentils and water into a large saucepan, and add a few dashes of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until lentils are tender about 15 to 20 minutes.
Drain lentils into a colander then rinse under cold water for about 20 seconds to stop them from cooking and drain well. Let rest until cool for at least 15 minutes.
While lentils are cooking prepare the dressing. In a small mixing bowl whisk together olive oil, lemon juice, honey, dijon mustard, garlic, and season with salt to taste (I start with 1/4 tsp then add more to the salad to taste).
Roast a red bell pepper by roasting over the flame of a gas stove (using metal tongs to turn), until well charred on all sides. Or if you don't have a gas stove roast under the broiler on a baking sheet, turning every few minutes until charred on all sides. Let rest on a cutting board until cool then seed and chop.
To prepare the salad in a large bowl gently toss together cooled lentils, cooled bell pepper, cucumber, red onion, parsley, cilantro, feta, and the dressing (taste for more salt if needed).
Can serve right away or keep in the fridge for up to 2 days.
*Each type of lentil can vary look for a variety that cooks in 15 to 20 minutes.