Lemony Lentil Salad with Feta
Ingredients
- ⅓ cup lemon juice
- ⅓ cup chopped fresh dill
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt, or to taste
- ⅓ cup extra-virgin olive oil
- Freshly ground pepper, to taste
- 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
- 1 cup crumbled feta cheese, (about 4 ounces)
- 1 medium red bell pepper, seeded and diced (about 1 cup)
- 1 cup diced seedless cucumber
- ½ cup finely chopped red onion
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