Ingredients:
• 1½ cups Natural Life Small Green Lentils
• 2 small cucumbers
• 1 cup cherry tomatoes (halved)
• 1 small red onion
• ½ green pepper
• ½ red pepper
• 2 tbsp fresh parsley (finely chopped)
• 2 tbsp fresh coriander/cilantro (finely chopped)
• 50–80g feta cheese (crumbled)

For the dressing:
• 4–5 tbsp olive oil
• 2–3 tbsp lemon juice
• 1½ tsp mustard
• 1 tsp Natural Life oregano
• Natural Life salt & pepper

Instructions:

Boil the lentils in salted water for about 20–25 minutes, until tender but still slightly firm. Drain and let them cool completely before using them in the salad.

In a large bowl, add the cooled lentils, cucumber, cherry tomatoes, onion, and peppers, all chopped, along with the parsley and coriander. Mix gently.

In a separate bowl, whisk together the olive oil, lemon juice, mustard, oregano, salt, and pepper. Pour the dressing over the salad and toss well. Finish by adding the crumbled feta on top. Ready to serve.