This lentil salad is a winner in so many ways. It takes a little bit of effort to chop all of those fresh veggies and herbs, but once you’re done, you’ve got enough food for a week’s worth of meals.

Eat it in winter, spring, summer, or fall. It’s a good vegetarian source of protein and fiber and has only 221 calories per serving.

Ingredients

⅓ cup fresh lemon juice
2 Tbsp extra-virgin olive oil
½ tsp dried thyme (or 1½ tsp. chopped fresh thyme)
sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
3 cups cooked lentils
½ cup crumbled feta cheese
1 medium cucumber finely chopped
3 medium celery stalks finely chopped
2 cups quartered cherry tomatoes
1 medium red bell pepper finely chopped
¾ medium red onion finely chopped
½ cup fresh parsley chopped
¼ cup cup fresh mint leaves chopped

Instructions

Combine lemon juice, oil, and thyme in a small bowl; whisk to blend.
Season with salt and pepper if desired. Set aside.
Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well.
Drizzle with dressing; toss gently to blend. Refrigerate, covered, for at least 1 hour (and up to 12 hours).
You can eat it after an hour, but the next day is the best!