Ingredients
Method
- Place lentils in a fine-mesh sieve and rinse well under cold water, removing any imperfect or bad lentils.
- Place lentils, water, and bay leaf in a medium pot. Bring to a boil over high heat, then reduce heat to medium-low, cover, and allow to cook 18-25 minutes until lentils are tender, but not mushy.
- Drain lentils, discard bay leaf, and allow lentils to cool in a large bowl in fridge.
- Once lentils are cooled, add cucumber, red onion, cherry tomatoes, olives, roasted red peppers, feta, oregano, and mint to bowl and toss well until combined. Set aside for a moment.
Citrus Dressing
- In a small bowl, whisk orange juice, lemon juice, Dijon, and honey until smooth. Slowly begin drizzling in olive oil until dressing is smooth. Season dressing with salt and pepper to taste.
- Drizzle dressing over salad and toss until evenly coated. Season with additional salt and pepper to taste if needed. Store salad in refrigerator until ready to serve. Enjoy!
Nutrition
Notes
Storing Instructions
Store lentil salad in refrigerator up to 4 days.
