Lemon-Herb Lentil & Feta Salad

Ingredients

• 2 oz (60 g) green lentils
• 4 oz (120 g) cucumber
• 3 oz (80 g) red bell pepper
• 3/4 oz (20 g) red onion
• 2 tbsp (6 g) fresh parsley
• 1 tbsp (3 g) fresh dill
• 2 tsp (10 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice
• 1 tsp (2 g) lemon zest
• 1 oz (25 g) feta
• 3 oz (80 g) plain Greek yogurt, 0%

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Method

1. Rinse the green lentils, cover with 3/4 cup (180 ml) of water and bring to a boil. Simmer 22 minutes with the lid on, then 3 minutes uncovered, until tender but holding their shape and the water is gone.
2. Dice the cucumber and red bell pepper, slice the red onion thin, chop the parsley and dill.
3. Toss the warm lentils with the olive oil, lemon juice and lemon zest, so they drink the dressing, then the vegetables and herbs.
4. Crumble the feta over, yogurt alongside. Keeps four days in a closed box; the lentils only get better.