Feta-Cranberry Lentil Salad

• 1 cup dried lentils, rinsed
• 2 cups water
• 2 bay leaves
• 1/2 cup dried cranberries
• 1/2 cup coarsely chopped walnuts, toasted
• 1/2 cup crumbled feta cheese
• 1 tablespoon minced fresh parsley
• 3 tablespoons vegetable oil
• 2 teaspoons lemon juice
• 1 teaspoon honey
• 1-1/2 teaspoons salt
• 1/2 teaspoon coarsely ground pepper

1. In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water.
2. In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving.

dried lentils, water, bay leaves, cranberries, walnuts, feta cheese, parsley, vegetable oil, lemon juice, honey, salt, ground pepper

Taken from www.tasteofhome.com/recipes/feta-cranberry-lentil-salad/ (may not work)