Lentil and Vegetable Salad

Colourful, flavourful and healthy! 

On a recent trip through Kelowna we stopped for lunch at my husband's cousin and his wife's place. They served us this salad and I had her send me the recipe....it's been served a few times since then around our table. A great addition to a BBQ. 

Herbed Lemon Dressing:

• juice of one fresh lemon
• 1 tbsp red wine vinegar
• 1/3 cup olive oil
• 1 large clove garlic, minced
• 1/4 tsp each dried oregano, basil and parsley
• 1/2 tsp salt
• 1/2 tsp pepper

1. Place all ingredients in a glass jar and shake well. Refrigerator while you make salad. 

Salad:

• 1/2 cup uncooked, dry brown lentils
• 1/4 cup uncooked, EITHER brown rice OR orzo
• 1/2 tsp salt
• 1/2 tsp oil
• 1 1/2 cup finely chopped peppers. I like to use a mixture of red, yellow and orange to give colour.
• 1/2 cucumber, peel left on, diced fine
• 3/4 cup cherry tomatoes, cut in half
• 1 small green or yellow zucchini, peel on, diced fine
• 2 green onions, chopped
• 1 tbsp fresh dill 
• 1 tbsp fresh parsley
• 1/3 cup kalamata olives
• 1/2 cup crumbled feta

1. Cook lentils as directed on package, but make sure they do not get overly soft. You want them to hold a slight firmness, but still cooked through. If all the water has not been absorbed once done drain well.
2. Cook rice or orzo along with salt and oil as directed on package until soft. 
3. Mix together cooked lentils and rice (or orzo), cover and refrigerate until cool.
4. Chop up all vegetables and mix together.
5. Add cooled lentil mixture to vegetable mixture, stir to combine.
6. Pour dressing over salad, place in serving bowl and top with olives and feta. Keep in refrigerator until ready to serve.