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Mediterranean Lentil Salad

Aggie's Kitchen
  • minutes
  • Serves 4 to 6

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