SALAD INGREDIENTS:
1 lb brown lentils
1 bay leaf
1 small sweet onion
1 stalk green onion
2 stalks celery
1 yellow pepper
½ English cucumber
½ lb crumbled feta
2 tablespoons chopped parsley
1 cup cherry or grape tomatoes (cut, or whole)

DRESSING:
1/3 cup each, olive oil and red wine vinegar
½ lemon, zest and juice
1 teaspoon sea salt
1 Tablespoon CuisineMentor’s Mediterranean Grill Spice Blend

Cook lentils with bay leaf according to directions on bag, until tender (but not mushy). Remove from heat and let cool at room temperature.
Chop up all the vegetables. Combine all the salad ingredients together.
In a small bowl, prepare dressing by whisking all the ingredients together. Pour dressing over salad, mix well and chill for a couple of hours before serving.
SERVES 6

Additional ideas: Add other steamed vegetables such as broccoli or asparagus.

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