Turkish Red Lentil Salad

Ingredients:

1 cup dried red lentils, picked over and rinsed

½ cup mint leaves, chopped

¼ cup red onion, minced

1 cup kalamata olives, pitted and chopped

1 medium cucumber, seeded and diced

4 medium tomatoes, chopped

½ lb feta cheese, crumbled

vinaigrette of choice

½ lb feta cheese, crumbled

salad greens (optional)

Instructions:

1. Cook lentils until crisp-tender, about 10 minutes, drain, rinse in cold water, and dry.

2. In a large bowl, combine all ingredients except feta and toss with vinaigrette.

3. Refrigerate for several hours to develop flavors.

4. To serve, toss lentil salad, place on bed of greens, if desired and garnish with feta!