Lentil Salad:

• 2 cans (15 oz each) (2 cans (240 g net each)) lentils green, black, brown / sub 3 cups cooked lentils / or 1 cup dried boiled in 4 cups water and 1 teaspoon salt as per package instructions.
• 2 cups (250 g) cherry tomatoes ½ pound, quartered
• 1½ cups (150 g) cucumber 1 medium, diced
• ½ (½) red onion thinly sliced or diced
• ⅓ cup (45 g) olives Kalamata or Taggiasche
• 3 tbsp (15 g) parsley chopped (sub 1 tsp dried oregano)
• 3½ ounces (100 g) feta cheese or non-dairy feta, crumbled

Dressing:

• 3 tbsp (3 tbsp) extra virgin olive oil
• 2 tbsp (2 tbsp) lemon juice fresh
• 1 tbsp (1 tbsp) Dijon mustard sub American
• 1 clove (1) garlic grated
• ½ tsp (½ tsp) cumin optional
• 1 tsp (1 tsp) salt or more to taste
• ⅛ tsp (⅛ tsp) black pepper