16ozgreen or brown lentilscooked per package directions
1large cucumberpeeled, seeds removed, and diced
2medium Roma tomatoesseeds removed and diced
2tablespoonsdiced shallots
3tablespoonschopped fresh mint leaves
4ozcrumbled feta cheese
Dressing:
3tablespoonsolive oil
1/4cupDijon mustard
1tablespoonminced garlic
1tablespoonlemon juice
2 1/2tablespoonshoney
2teaspoonsminced ginger
2teaspoonsground cumin
1teaspoonground coriander
Instructions
Cook, drain, and cool lentils per package directions.
Combine all dressing ingredients in an immersion blender. Blend until smooth.
Place lentils, diced vegetables, mint, and feta cheese in a large mixing bowl. Add dressing and combine well.
Notes
We suggest brown or green lentils because they hold their shape when cooked. Red lentils take less time to cook and break down easily. They will become creamy in texture, making them great for sauces, but not for salads.
If you like, you can reserve some or all of the feta cheese until after the dressing has been added. Then sprinkle the crumbled feta over the top of the salad for a pretty garnish.