2 cans (398 ml/14 oz each) lentils
1 small red onion
1 red bell pepper
1⁄2 English cucumber
2 cups cherry tomatoes
1⁄4 cup each olive oil and apple cider vinegar
1⁄2 cup crumbled feta
Toppings (optional): golden raisins, toasted pumpkin seeds
- Drain and rinse lentils. Peel and dice onion. Dice pepper and cucumber.
- Place lentils, diced veggies, and cherry tomatoes in a large salad bowl.
- In Prep Bowl, whisk oil, vinegar, and seasoning. Pour over salad and toss until well combined. Sprinkle with feta and toppings, if desired.