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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cup(s) water |
1 cup(s) dried lentils |
1/2 teaspoon(s) salt |
1 bay leaf |
1 cup(s) cucumber peeled, seeded and diced |
1/2 cup(s) celery diced |
1/4 cup(s) red onion diced |
1/4 cup(s) orange juice |
2 tablespoon(s) white wine vinegar |
4 teaspoon(s) dijon mustard |
1/2 cup(s) (2 oz) crumbled feta cheese |
Directions:
1. Combine the first four ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and summer 25 minutes or until tender. Drain well; discard bay leaf.
2. Combine the lentils, cucumber, celery, and onion in a medium bowl. Combine orange juice, vinegar, and mustard; stir with a whisk. Add to lentil mixture. Stir in cheese. Cover; chill thoroughtly.
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