Mediterranean Sun-Dried Tomato Lentil Salad

Ingredients

• 1 cup dried brown lentils
• 0.5 cup oil-packed sun-dried tomatoes, chopped
• 2 tablespoons capers, drained
• 2 cups fresh baby arugula
• 0.5 cup feta cheese, crumbled
• 0.25 cup red onion, finely diced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 clove garlic, minced

Instructions

1. 1

   Rinse the lentils thoroughly under cold water to remove any debris.

2. 2

   Place lentils in a pot with 3 cups of water and bring to a boil, then simmer for 20-25 minutes until tender but firm.

3. 3

   Drain the cooked lentils and rinse with cold water to stop the cooking process and cool them down.

4. 4

   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano to create the dressing.

5. 5

   In a large mixing bowl, combine the cooled lentils, chopped sun-dried tomatoes, capers, and diced red onion.

6. 6

   Pour the dressing over the lentil mixture and toss gently to ensure everything is evenly coated.

7. 7

   Fold in the fresh baby arugula and crumbled feta cheese just before serving to keep the greens crisp.

8. 8

   Season with salt and black pepper to taste and serve at room temperature.