Lately I have been dabbling in healthy cold salads. I made a really nice bulgur & quinoa salad the other day and Greg's response was "you can make this stuff anytime". So today I was inspired to make a lentil salad using whatever I had laying around. I like my lentils a bit tougher and chewier so I don't cook them as long. Another flavorful variation is cooking them in chicken or vegetable broth. Once the lentils are cooked, drain and rinse them with cold water, drain then toss all the ingredients together in a mixing bowl.
1 cup cooked lentils
1/4 c. chopped red onion
1/2 diced yellow pepper
1 diced plum tomato
1/4 c. crumbled feta
2 tbs. chopped parsley or dill
1/4 c. olive oil
2 tbs. red wine vinegar
kosher salt and fresh ground pepper to taste
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