INGREDIENTS
2
Carrots, small
2
Celery, small
1
Lemon, large
1 cup
Lentils, dried
1/2
Seedless cucumber, small
1 handful
Kalamata olives
1
big pinch Salt and fresh ground pepper, coarse
2 tbsp
Olive oil, extra virgin
1
splash Red wine vinegar
4 oz
Feta