Categories: Salad

Ingredients

• 1 cup green lentils
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, not peeled, seeded and chopped
• 1 red bell pepper, chopped
• 1/2 medium red onion, chopped
• 3 Tbsp. white wine vinegar
• 1 Tbsp. olive oil
• 2 tsp. Dijon mustard
• 2 cloves garlic
• Ground black pepper
• 1 Tbsp. minced fresh mint
• 1 Tbsp. capers, rinsed and drained
• 1/4 cup chopped walnuts, toasted
• 1/4 cup crumbled reduced-fat feta cheese

Directions

1. Cook lentils in boiling water according to package directions, until tender. Drain.
2. In a large bowl, stir together the tomatoes, cucumber, red pepper, and red onion. Stir in lentils.
3. In a small bowl, whisk together vinegar, olive oil, mustard, garlic and pepper. Drizzle over lentils and vegetables and toss to coat evenly. Add mint and capers and toss to combine. Cover and refrigerate 1 hour or up to several hours so flavors blend. Sprinkle with walnuts and feta just before serving.

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