Summer Lentil Salad

• W3 cup water
• BL1 cup brown lentils
• L1 lemon
• RW1 tbsp red wine vinegar
• DM1 tsp Dijon mustard
• GS1 tsp granulated sugar
• S1/2 tsp salt
• BP1/2 tsp black pepper
• VO1/8 cup vegetable oil
• EC1/2 English cucumber
• YB1 yellow bell pepper
• CT10 oz cherry tomatoes
• FC1/4 cup feta cheese
• FS5 oz fresh spinach
• GO2 green onions

Préparation

1. 1

   Bring 3 cups of water to a simmer in a medium pot. Add the rinsed lentils, cover with a tilted lid, and simmer for 15 minutes until tender but not mushy. Drain and rinse with cold water to cool.

2. 2

   Whisk the lemon juice, lemon zest, red wine vinegar, Dijon mustard, sugar, salt, and pepper in a small bowl until combined.

3. 3

   Continue whisking while slowly drizzling in the vegetable oil until the vinaigrette is smooth.

4. 4

   In a large bowl, combine the cooked lentils, diced cucumber, diced bell pepper, and halved cherry tomatoes, folding to mix evenly.

5. 5

   Add the crumbled feta, fresh spinach, and sliced green onions to the bowl and fold again.

6. 6

   Drizzle the prepared vinaigrette over the salad and fold once more to ensure all ingredients are coated.