Lentil Feta Salad Recipe

• 1 cup lentils
• 1/2 red pepper (about 1/2 cup), finely chopped
• 2 celery stalks, finely chopped
• 1/3 cup finely chopped red onion
• 1/3 cup chopped flat-leaf (Italian) parsley
• 4oz Feta, crumbled (about A 3/4-1cup)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper

1. Place lentils in a large pot with enough water to cover plus about an inch or two beyond that.
2. Bring to a boil, and cook until lentils are tender, about 15-20 minutes.
3. Drain and rinse with cold water in a colander.
4. Let stand for a few minutes to drain well and cool off a bit.
5. Finely chop all veggies, put in bowl and add Feta.
6. In a separate bowl whisk olive oil, lemon juice, garlic, salt and pepper.
7. Once lentils have cooled a bit (they don't need to be completely cold) add them to the bowl with the veggies.
8. Pour in olive oil/lemon juice mixture and mix well.
9. Allow to sit in fridge a few hours at least before serving.

lentils, red pepper, celery stalks, red onion, flatleaf, olive oil, lemon juice, garlic, salt, pepper

Taken from cookeatshare.com/recipes/lentil-feta-salad-19493 (may not work)