Vibrant Middle Eastern Lentil and Feta Salad with Sumac and Pomegranate

Ingredients

• 1 cup green lentils rinsed
• 1/4 cup olive oil
• 1 tsp ground sumac
• 1 large cucumber diced
• 1 red bell pepper diced
• 1/2 cup pomegranate seeds
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh mint chopped
• 1/2 cup feta cheese crumbled
• 1 lemon juiced
• 1 tsp salt
• 1/2 tsp black pepper freshly ground

Instructions

1. 1 Place the rinsed lentils in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain and set aside to cool.
2. 2 In a large bowl, combine the olive oil, sumac, lemon juice, salt, and black pepper. Whisk together to form a dressing.
3. 3 Add the cooled lentils to the dressing and toss to coat evenly.
4. 4 Gently fold in the cucumber, red bell pepper, pomegranate seeds, parsley, and mint into the lentils.
5. 5 Crumble the feta cheese over the salad and gently mix to combine.
6. 6 Adjust seasoning with additional salt or lemon juice if needed. Serve chilled or at room temperature.