Greek Lentil Salad

  • 1 ¼ cups lentils
  • 2 tbsp. red wine vinegar
  • Juice of 1 lemon
  • 1 tsp. marjoram
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • ½ cup olive oil
  • 2 medium tomatoes; medium dice
  • 1 small cucumber; peeled and diced
  • ¼ bunch parsley; washed, dried, and chopped
  • 1 small red onion; small dice
  • ½ cup feta cheese; crumbled

In a medium stock pot, place lentils and enough water to cover by about an inch. Bring to a simmer and cover. Cook on low until water is absorbed and check for doneness. More water can be added if needed, to continue cooking. Drain any unneeded water, set aside lentils to cool. In a large bowl, mix together vinegar, lemon juice, marjoram, salt and pepper. Drizzle in olive oil while whisking to emulsify the dressing. Add vegetables and lentils. Toss salad to evenly coat. Taste and adjust seasoning if needed.