|1/3 cup / 75 ml||red wine vinegar|
|2 tbsp / 25 ml||extra virgin olive oil|
|2 tsp / 10 ml||Dijon mustard|
|1/2 tsp / 2 ml||sea salt|
|2||cans of lentils (19 oz/540 ml each), drained and rinsed well|
|1.5 cups / 375 ml||chopped red or yellow bell pepper|
|1.5 cups / 375||diced cucumber|
|1/4 cup / 50 ml||finely sliced green onion|
In a small bowl, whisk together vinegar, olive oil, mustard and salt.
In a large serving bowl, combine lentils, bell pepper, cucumber and green onion. Drizzle with dressing and stir to combine.
Cover and refrigerate for at least 2 hours before serving. Serve cold. Garnish with crumbled feta cheese if desired.
Per 3/4 cup (175 ml) serving: 152 calories, 9 g protein, 4 g total fat (0.5 g saturated fat), 22 g carbohydrate, 5 g fibre, 0 mg cholesterol, 168 mg sodium
Source: Leslie Beck's Healthy Kitchen