Lemon Balsamic Lentil Salad

This salad is both healthy and refreshing. It has the earthy taste of green lentils and the sour taste of lemon and balsamic vinegar. You can eat it as a side dish with a summer meal or use it as a light lunch on its own.

Ingredients:

• 1 cup green lentils
• 2 cups water
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Put lentils in a pot with 2 cups of water after giving them a good rinse

Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes, until the lentils are soft but not mushy

Take out any extra water and let them cool down

The cooked lentils, red onion, red bell pepper, cucumber, cherry tomatoes, and parsley should all be put in a large bowl

Add olive oil, lemon juice, Dijon mustard, salt, and pepper to a small bowl

Use a whisk to mix the ingredients to make the dressing

Pour the dressing over the salad and toss it around so that everything is covered

Put the salad in the fridge for at least 30 minutes so the flavors can mix

Then sprinkle crumbled feta cheese on top of it

Enjoy your Lemon Balsamic Lentil Salad while it's still cold!