Lentil Salad with Fennel & Feta

Many farm fresh veggies can be incorporated into this salad, but make sure at least one or two have some crunch ~it’s delicious served cold on a hot summer day! For a more protein packed meal you could increase the lentils, dress with hard boiled eggs or even crumbled sausage.

Ingredients:

• 1 cup Dried Lentils, cooked and cooled

• 1 medium Fennel Bulb, discard green stems and slice white bulb finely into strips

• 1 cup grated Carrot

• 1 cup Cucumber, cut into ¼ inch rounds and quartered

• 1 cup chopped Green Pepper

• 1 handful Flat Leaf Parsley, stems cut finely, leaves chopped

• Crumbled Feta to serve

1. Cook Lentils, run under cold water and set aside in a large bowl.

2. Heat 2 TBSP Olive Oil in saute pan. Add Fennel and cook for 5 minutes or until softened and just barely browning on edges. Add to lentils.

3. Add remaining ingredients, including dressing below, and stir until incorporated.

4. Serve with Crumbled Feta over farm fresh lettuce & enjoy!

For the Dressing:

• Juice of 1 Lemon

• ¼ cup Olive Oil

• 1 tsp Sea Salt

• ½ tsp Dried Oregano

• ½ tsp Cracked Black Pepper or to taste

• Combine in bowl & whisk thoroughly