Mint Lentil Salad

Ingredients

• 1 cup (200 grams) green or brown lentils
• 1 bay leaf
• 3 cups (450 grams) cherry tomatoes halved, about 1 pound
• 1 medium red onion diced
• 2 small bell peppers or 1 large, diced small
• ½ cup chopped parsley
• ½ cup chopped mint
• ⅓ cup (50 grams) feta cheese crumbled

For The Dressing:

• 3 tablespoons (45 ml) lemon juice
• ¼ cup (60 ml) extra virgin olive oil
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper

Instructions

1. To cook the lentils, bring 3 cups of water to a boil and add lentils and a bay leaf. Cover and reduce to a simmer and cook for 10-15 minutes or until tender. Drain and discard the bay leaf.
2. Make the dressing by combining all of the dressing ingredients in a bowl and whisking until well combined and emulsified. You can also shake the dressing in a mason jar with a lid.
3. In a large salad bowl, combine the cooked lentils with cherry tomatoes, red onion, bell pepper, parsley, and mint.
4. Add the dressing to the salad, and toss gently to combine. Then top with crumbled feta and serve.