| 11 | 10 | 165 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 10 |
| 1 can (19oz) | Lentils, canned (rinsed, drained) |
| 1/2 medium | Yellow onion (chopped) |
| 1/2 cup | Kalamata olives (optional) |
| 1 1/2 cup | Grape tomatoes (halved) |
| 1/2 cup chopped | Green bell pepper |
| 1 cup | Cucumber (diced) |
| 1/4 cup, crumbled | Feta cheese |
| 1/4 cup | Parsley, fresh (chopped) |
| 1/4 cup | Canola oil |
| 1/4 cup | Lemon juice |
| 1 tbsp | Oregano, dried |
1. in a large bowl, combine lentils, olives, onion, tomatoes, green pepper, cucumber, feta cheese and parsley.
2. In a small bowl, whisk canola oil, lemon juice and oregano together.
3. Add dressing and parsley to lentil mixture and toss to coat.
4. Can be eaten right away or covered and left in the refrigerator to marinate for 2 hours before serving. Salad can be made a day in advance.
Serve and enjoy!
| Meat Alternative | 0.4 |
| Vegetables | 1.3 |
