Lemon, dill, and feta make this salad a fresh and exciting option for lunch or dinner any time of year. Not comfortable with lentils?
1/3 cup lemon juice
1/3 cup chopped fresh dill
2 tsp. Dijon mustard
1/4 tsp. salt
Pepper to taste
1/3 cup olive oil
2 (15 oz.) cans lentils, rinsed
1 cup feta cheese, crumbled
1 bell pepper, seeded and diced
1 cup diced seedless cucumber
1/2 cup minced red onion