Mediterranean Lentil Salad

25 minServes 6

A warm or chilled salad of sautéed vegetables and lentils tossed with a lemon-Dijon dressing and crumbled feta.

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prepTrim green beans and cut into 1-inch pieces
prepDice red bell pepper
prepDice red onion
prepDrain and rinse lentils
30 ml extra-virgin olive oil	Heat oil, sauté vegetables 7–9 min	Toss lentils, vegetables, dressing & feta	Garnish with remaining feta & serve
1 red bell pepper, diced
225 g green beans, trimmed and cut into 1-inch pieces
160 g diced red onion
1/4 tsp kosher salt
1/4 tsp black pepper
2 (15-oz / 425-g) cans lentils, drained and rinsed (or 600 g cooked brown or green lentils)
60 ml extra-virgin olive oil	Whisk dressing ingredients
45 ml fresh lemon juice
2 tsp Dijon mustard
1/2 tsp ground cumin (or ground coriander)
1/4 tsp kosher salt
1/4 tsp black pepper
10 g finely chopped fresh dill
75 g crumbled feta cheese (for assembly)
40 g crumbled feta cheese (for garnish)

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