Mimi’S Lentil Medley

• 1 cup dried lentils, rinsed
• 2 cups water
• 2 cups sliced fresh mushrooms
• 1 medium cucumber, cubed
• 1 medium zucchini, cubed
• 1 small red onion, chopped
• 1/2 cup chopped soft sun-dried tomato halves (not packed in oil)
• 1/2 cup rice vinegar
• 1/4 cup minced fresh mint
• 3 tablespoons olive oil
• 2 teaspoons honey
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 cups fresh baby spinach, chopped
• 1 cup (4 ounces) crumbled feta cheese
• 4 bacon strips, cooked and crumbled, optional

1. Place lentils in a small saucepan. Add water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until tender. Drain and rinse in cold water.
2. Transfer to a large bowl. Add mushrooms, cucumber, zucchini, onion and tomatoes. In a small bowl, whisk vinegar, mint, oil, honey, basil and oregano. Drizzle over lentil mixture; toss to coat. Add spinach, cheese and, if desired, bacon; toss to combine.

dried lentils, water, mushrooms, cucumber, zucchini, red onion, tomato, rice vinegar, fresh mint, olive oil, honey, basil, oregano, fresh baby spinach, feta cheese, bacon

Taken from www.tasteofhome.com/recipes/mimi-s-lentil-medley/ (may not work)