Vibrant Middle Eastern Lentil and Feta Salad with Sumac and Pomegranate

Ingredients

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

Method

1. 01
   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. 02
   In a large bowl, combine the olive oil, sumac, lemon juice, salt, and black pepper. Whisk together to form a dressing.
3. 03
   Add the cooled lentils to the dressing and toss to coat evenly.
4. 04
   Gently fold in the cucumber, red bell pepper, pomegranate seeds, parsley, and mint into the lentils.
5. 05
   Crumble the feta cheese over the salad and gently mix to combine.
6. 06
   Adjust seasoning with additional salt or lemon juice if needed. Serve chilled or at room temperature.