Ingrédients

• □1 tasse(s) French green (Le Puy) lentils (or regular green or brown lentils*)
• □4 tasse(s) water
• □1 unité(s) small English cucumber (quartered lengthwise and then chopped)
• □1 unité(s) yellow bell pepper (or red or orange bell pepper, finely chopped)
• □1/2 tasse(s) finely chopped red onion
• □6 unité(s) ounces cherry or grape tomatoes (halved (1 cup))
• □1/2 tasse(s) chopped fresh cilantro (or fresh parsley)
• □1/2 tasse(s) crumbled feta cheese
• □Au besoin zest of one small lemon
• □3 c. à soupe fresh lemon juice
• □3 c. à soupe extra virgin olive oil
• □2 c. à thé Dijon mustard
• □1 c. à thé honey (or pure maple syrup)
• □1 unité(s) clove garlic (minced)
• □1/4 c. à thé salt (or to taste)
• □1/4 c. à thé black pepper (or to taste)

Préparation

1. 1

   Cook the lentils: Use your hands to look through the lentils, removing any small rocks or other debris. Place lentils in a fine mesh strainer and rinse under cold running water. Combine the lentils and the 4 cups water in a medium saucepan. Bring the pot to a boil and then reduce the heat to a very low simmer. Cover the pot and cook until lentils are tender yet still have a bite to them (taste one to check), 15-25 minutes. Drain lentils well and place them in a large bowl; set aside to cool.

2. 2

   While the lentils cool, make the salad dressing and chop the remaining salad ingredients.

3. 3

   Make the dressing: In a small bowl, whisk together all of the dressing ingredients. Set aside.

4. 4

   Assemble the salad: To the bowl with the lentils, add the cucumber, bell pepper, red onion, tomatoes and cilantro (or parsley). Pour the dressing over and gently stir to combine. Add the feta cheese and gently stir them into the salad.

5. 5

   Taste salad and add more salt and/or pepper, as needed, to taste.

6. 6

   Salad may be served immediately or chilled in the refrigerator before serving.