Mediterranean Green Lentil Salad

1. 1

   **Cook the Lentils:** Rinse the green lentils thoroughly under cold water. In a medium saucepan, combine the rinsed lentils with 3 cups of cold water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and spread the cooked lentils on a baking sheet to cool completely, about 15-20 minutes.

2. 2

   **Prepare Vegetables:** While the lentils cool, dice the English cucumber, halve the cherry tomatoes, and finely dice the red onion. Finely chop the fresh parsley.

3. 3

   **Make the Dressing:** In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, 1 teaspoon of sea salt, and 1/2 teaspoon of freshly ground black pepper until well combined. Taste and adjust seasoning if needed.

4. 4

   **Combine Salad Ingredients:** In a large mixing bowl, combine the cooled green lentils, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped fresh parsley.

5. 5

   **Dress and Toss:** Pour the prepared lemon-herb dressing over the lentil and vegetable mixture. Gently toss all ingredients until everything is evenly coated.

6. 6

   **Garnish and Serve:** Transfer the salad to a serving bowl. Crumble the feta cheese generously over the top, if using. Serve immediately or chill for at least 30 minutes for flavors to meld.

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