Greek Lentil Salad

This salad is great for a packed lunch to take with you to work or even as a light dinner. 

• 1      cup French green lentils, rinsed and drained
• ¼      small onion
• 2      bay leaves
• 1      large shallot, finely chopped (¼ cup)
• 2      Tbs. lemon juice or apple cider vinegar
• 1      small cucumber, diced (1 cup)
• 2      medium tomatoes, diced (1 cup)
• ¼      cup chopped fresh mint
• 1      Tbs. olive oil
• ¼      cup crumbled feta cheese

​1. Place lentils, onion, bay leaves, and 6 cups water in large saucepan; bring to a boil. Reduce heat to medium-low, and cook 25 to 30 minutes, or until lentils are tender. Drain, remove onion and bay leaves, and cool.

2. Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint, and oil; stir to combine. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Serve topped with feta.

Note: You could also make a nice dressing with a little garlic, mustard, apple cider vinegar and olive oil. Also to vary the recipe from time to time you could throw in a handful of walnuts ! Yum !