⅓ cup lemon juice

⅓ cup chopped fresh dill

2 teaspoons Dijon mustard

¼ teaspoon salt, or to taste

⅓ cup extra-virgin olive oil

Freshly ground pepper, to taste

2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils

1 cup crumbled feta cheese, (about 4 ounces)

1 medium red bell pepper, seeded and diced (about 1 cup)

1 cup diced seedless cucumber

½ cup finely chopped red onion

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In a large bowl, whisk together the lemon juice, chopped dill, Dijon mustard, salt, and freshly ground pepper.
Slowly drizzle in the olive oil while continuing to whisk, until the dressing is emulsified and well combined.
Add the lentils to the bowl and toss them gently to coat with the dressing.
Fold in the crumbled feta cheese, diced red bell pepper, cucumber, and chopped red onion.
Toss everything together until well combined. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired.
Serve immediately, or refrigerate the salad for an hour to allow the flavors to meld together.

This salad can be stored in an airtight container in the fridge for up to 3 days, and the flavors improve over time.

For a spicier version, add diced jalapeños or red pepper flakes.

If using dry lentils, cook them before adding them to the salad (about 3 cups cooked from 1 ½ cups uncooked lentils).

The dressing can be stored separately in the fridge for up to 5 days. Just shake or whisk again before using.