whole and heavenly oven
- Packed with tender lentils and crisp Mediterranean vegetables. - Tossed with a flavorful citrus vinaigrette. - Comes together in minutes and is perfect for a make-ahead lunch salad!
- Lentils - Fresh herbs - Cucumber - Red pepper - Cherry tomatoes - Red onion
- Feta cheese - Kalamata olives - Lemon juice - Orange juice - Olive oil - Dijon mustard - Honey
Rinse lentils well under cold water then place in a medium pot with water and a bay leaf. Bring to a boil, then reduce heat to medium-low and simmer 18-25 minutes until tender. Drain and cool.
In a large serving bowl, combine cooled lentils, cucumber, cherry tomatoes, red pepper, feta, red onion, olives, mint, and oregano.
In a small bowl, whisk orange juice, lemon juice, honey, and mustard together. Gradually drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.
When ready to serve, drizzle dressing over top of lentil salad.
Toss salad well until evenly coated in dressing and season with salt and pepper to taste as needed. Store salad in refrigerator until ready to serve.