3Persian (mini) cucumbers or 1/2 English cucumbersliced
Large handful little tomatoes (grape, cherry, etc.)cut into halves
1red bell pepperchopped
1/2green bell pepperdiced
Handful kalamata olivespitted
3.5ouncescubed feta (I buy the kind packed in oil & herbs)
1/2teaspoondried oregano or more to taste
2tablespoonsred wine vinegar
Salt & pepperto taste
Rinse the lentils and add them to a medium pot along with the 2 cups of water over medium-high heat. Bring to a rapid simmer then reduce the heat so it gently simmers for 30-40 minutes or until the lentils are cooked.
Meanwhile, prep the other ingredients and add them to a medium salad bowl.
Once the lentils are done (they shouldn't be mushy, but they shouldn't be too firm either), drain them and rinse with cool water and then drain them again and add them to the salad bowl.
Add the dried oregano, red wine vinegar, and olive oil to the salad (you may need to add more depending on your taste preferences). Add salt & pepper to taste - I am pretty generous since I do not salt the lentils prior to cooking them. Toss the salad.
Serve immediately or chill first. Salad will keep for a few days in the fridge.
It's best not to salt the lentils until after they're cooked. Keep this in mind and don't forget to give the salad plenty of salt for flavor.