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Mediterranean Lentil Salad with Feta and Mint
Ingredients
  • subheading: Lemon Oregano Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dry oregano
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon pepper or to taste
  • subheading: Lentil Salad:
  • 2 ½ cups cooked brown lentils (see note)
  • 1 red bell pepper, diced
  • 1 cup quartered cherry tomatoes
  • 1 cup diced cucumber
  • ⅓ cup minced red onion
  • ⅓ cup chopped walnuts (optional)
  • ⅓ cup chopped kalamata olives (optional)
  • ¼ cup chopped fresh parsley
  • 2 tablespoons torn mint leaves
  • 2 tablespoons torn fresh dill
  • 1 cup crumbled feta cheese
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