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Mediterranean Lentil Salad

Danae
  • 35 minutes
  • Serves 4

INGREDIENTS

1 cup

uncooked green lentils, or 2 1/2 cups cooked

1 cup

diced English or Persian cucumbers

1 cup

cherry tomatoes, quartered

1/4 cup

diced red onion

1/4 cup

flat leaf parsley, chopped

1/4 cup

kalamata olives, chopped

1/3 cup

crumbled feta cheese

1 tbsp

olive oil

1 tbsp

red wine vinegar

1 tbsp

lemon juice

2 tsp

dijon mustard

1 tsp

honey

1 tsp

dried oregano, crushed between the palms of your hands

Kosher salt and fresh ground black pepper