Delicious Lentil Salad

Lentils are the queen of legumes- they're quick cooking, don't require soaking, and are incredibly versatile! They're also a fantastic source of fiber and vegetarian protein! This salad makes a fantastic lunch or light dinner! The recipe uses feta, which can easily be disregarded for dairy free and vegan diets. I'd definitely recommend doubling the recipe so you have leftovers!



1 cup  dried green lentils (or other lentils) (Note 1 for canned)
1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
1 1/2 cups water
1 large garlic clove, smashed
Lemon peel (about 1.5 x 5 cm / 3/4 x 2")
1 bay leaf
2 sprigs thyme, or 1/2 tsp dried thyme
1 rib celery, broken into 3 or 4 pieces (or just a handful of leafy fronds)

8oz cherry tomatoes, halved or quartered
2 cucumbers, cut into quarters then diced
1 red onion, finely diced
¼ cup coriander/cilantro, finely chopped
¼ cup parsley, finely chopped
3 oz feta, crumbled (or more!)
2 handfuls rocket/arugula lettuce (optional - bed for salad)

Lemon Dressing:
2 tsp lemon zest
2 tbsp lemon juice
1/3 cup / 85 ml extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp sugar, optional
½ tsp salt + black pepper

See the entire recipe and directions at Recipe Tin Eats.