Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| Crumbled feta cheese for garnish |
Directions
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.
Serves 8.
Nutrition Facts
| Serving Size | Per 3/4 cup |
| Calories | 152 |
| Cholesterol | 0 |
| Carbohydrates | 22 |
| Sugar | 0 |
| Fiber | 5 |
| Protein | 9 |
| Fat | 4 |
| Saturated Fat | 0.5 |
| Trans Fat | 0 |
| Sodium | 168 |
Source: Leslie Beck's Healthy Kitchen