Ingredients
For the salad:
- 1/2 cup uncooked brown lentils rinsed
- 1 1/2 cups water
- 1 rosemary sprig
- 1 garlic clove
- 1 small cucumber diced
- 1/2 cup cherry tomatoes diced
- 1 small red onion diced
- 4-5 Italian basil leaves chopped
- 1/2 cup feta cheese crumbled
For the dressing:
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- In a large pot, combine the lentils, water, rosemary, and garlic clove. Bring to a boil over medium-high heat. Reduce to a simmer and cook for 15-20 minutes, or until the lentils are soft and cooked.
- While the lentils cook, make the dressing. Whisk the olive oil, lemon juice, and Dijon mustard in a bowl. Season with salt and pepper and set aside.
- Once the lentils are done cooking, drain them and discard the garlic clove and rosemary. Rinse gently with cold water and transfer to a bowl.
- Add the cucumbers, cherry tomatoes, and red onions to the bowl with the lentils and combine well.
- Drizzle with the dressing, and toss the lentil salad until well combined. Top the salad with the crumbled feta cheese and chopped Italian basil.
