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Mediterranean Lentil Salad {vegan}

Mediterranean Lentil Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

Salad

  • 1 1/2 - 2 cups cooked green lentils (about 3/4 cup dry lentils)
  • 2 mini cucumbers chopped
  • 1/2 medium sweet onion, chopped or 1 small onion
  • 1 bell pepper, chopped red, yellow or orange
  • 1/4 cup flat leaf parsley chopped
  • 1/4 cup kalamata olives, chopped
  • 1/3 cup feta cheese (if vegan, use a non-dairy substitute)

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • 2 teaspoons dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • salt and black pepper ot taste

Instructions
 

  • Cook lentils as directed on package. Once cooked let cool.
  • Combine all salad ingredients.
  • Combine all dressing ingredients into a bowl or a mason jar. Stir until well combined.
  • Pour dressing over salad and refrigerate until ready to serve.

Notes

This salad will stay fresh in the refrigerator for 1 to 2 days.
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