This colorful lentil salad combines hearty lentils with crisp vegetables and a tangy dressing for a satisfying, nutrient-packed dish. Perfect as a main or a side, it's easy to make and ideal for meal prep.

Ingredients

• 1 cup dried lentils, rinsed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 teaspoons dijon mustard
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 2 cups chopped cucumber
• 2 cups chopped fresh kale
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped red onion
• 1/2 cup chopped pitted green olives
• 1/4 cup minced fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese, optional

Directions

1. Cook lentils according to package directions; remove from heat. Transfer to a bowl; cool completely.
2. In a large bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, pepper, oregano and thyme. Stir in cooled lentils, cucumber, kale, tomatoes, onion, olives, parsley, mint and feta, if desired. Cover, refrigerate until chilled, at least 30 minutes.