LENTIL & FETA SALAD

~ Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

1 c. brown lentils
1/4 bunch fresh flat-leaf parsley, leaves roughly chopped
1 clove garlic, minced
2 T. olive oil
1 T. lemon juice
1/2 t. salt
2 oz. feta, crumbled

Fill medium saucepan with water, cover, and bring to a boil over high heat. Add lentils and return water to a boil. Reduce heat to medium-low and simmer, uncovered, 15 minutes or until lentils are tender, but not mushy. Drain lentils and cool completely.

In a medium bowl, combine remaining ingredients. Add cooled lentils and stir to combine. Serve immediately or refrigerate until ready to serve.

Makes just under three cups.

Notes: This is great on its own, but I often serve it over a bed of lettuce or spinach as a hearty salad.