Mediterranean Lentil Salad

Mediterranean Lentil Salad

1 cup lentils (makes about 2 - 2 ½ cups cooked lentils)
½ cup chopped bell pepper
½ cup shredded carrots
½ cup chopped cucumber
¼ cup chopped red onion
½ cup feta or goat cheese crumbles
¼ cup chopped parsley (can use a bit of mint too if you have it)
2 tablespoons balsamic vinegar
1 tablespoon honey
3 tablespoons extra virgin olive oil
¼ teaspoon salt and pepper each

Cook the lentils according to package instructions.  Drain and let cool.  

In a large bowl, combine the lentils, bell pepper, carrots, cucumber, red onion, cheese, and parsley.

In a small bowl, combine the vinegar, honey, olive oil, salt, and pepper.  Stir very well to combine, and pour over the lentils and vegetables.

Stir well to combine.  Tastes even better the next day after the flavors marinate a bit.

Serves 4 as a main dish, 6+ as a side.