(adapted from Vegetarian Times, June 2011)
1 can lentils, rinsed and drained OR 1 cup dried French green lentils, rinsed and drained
2 bay leaves (if using dried lentils only)
1 large shallot, finely chopped
2 tbsp. freshly squeezed lemon juice
1 small cucumber, diced (about 1 cup)
½ red bell pepper diced (about 1 cup)
¼ cup chopped fresh mint
1 tbsp. olive oil
¼ cup crumbled feta cheese
If using dried lentils: Place lentils, bay leaves, and 6 cups water in a large saucepan. Bring to a boil. Reduce heat to medium-low and cook for 25-30 minutes or until lentils are tender. Drain, remove bay leaves and cool.
In a medium bowl, stir together shallot, lemon juice, cucumber, red pepper, mint and oil. Add lentils and gently combine. Season with salt and pepper, if desired. Top with crumbled feta. Ideally, it is nice to chill this salad for an hour before serving (especially if cooking your own lentils), however, serving it right away is fine too.