Greek Lentil Salad

Serves 10 (1 kg) 

• 1-19 oz can (540 ml)
• lentils, rinsed and drained ½ cup (125 ml)
• calamata olives ½ cup (125 ml) 
• onion, chopped 1½ cups (375 ml)
• grape tomatoes, halved ½ cup (125 ml)
• green peppers, chopped 1 cup (250 ml)
• cucumber, diced ¼ cup (50 ml)
• feta cheese, crumbled ¼ cup (50 ml)
• fresh parsley, chopped ¼ cup (50 ml
• olive oil ¼ cup (50 ml)
• lemon juice 1 tbsp (15 ml) dried oregano.

1 In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumber, feta cheese and parsley.

2 Whisk oil, lemon juice and oregano together.

3 Add parsley to salad and toss with dressing to coat.

4 Can be eaten right away or covered and left in fridge to marinate for 2 hours before serving. Salad can be made a day in advance.