Don’t know what to make for lunch or dinner? Here is a quick and easy, low calorie/high fiber recipe. This will be a staple on your table for lunch or dinner — healthy and fresh!
Enjoy!
Ingredients
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
Directions
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add lentils, feta, bell pepper, cucumber and onion; toss to coat.
Make Ahead Tip: The salad will keep, covered, in the refrigerator for up to 8 hours.
