Lentil Salad with Spring Veggies and Herbs
This bright, fresh salad is a great way to use a variety of spring produce, and packs a protein punch from the lentils. Make sure to use French lentils, which hold their shape better after cooking, and try varying the veggies depending on what you enjoy. Fresh, crunchy snap peas or green beans would be delicious, or serve over a bed of lettuce or baby spinach.
Combine lentils, oil, garlic cloves, and water in a saucepan. Bring to a boil and reduce to a simmer, simmering until lentils are tender, 15-25 minutes. Strain and set aside to cool slightly.
Meanwhile, combine dressing ingredients in a bowl and whisk thoroughly. Toss cooked lentils with dressing, veggies, herbs, and optional feta.