Lentil Salad (Healthy & Delicious)

If using dried lentils, rinse well and add to a small pot with 2 cups of water, a pinch of salt, and place over medium-high heat. Once it comes to a boil, reduce to medium and simmer for 12-20 minutes until cooked (keep checking to ensure they don’t overcook or become mushy)
Drain the cooked lentils through a colander and allow to cool
(If using canned lentils, drain the lentils and leave on the side for now)
Whilst the lentils are cooking, chop the vegetables into small cubes roughly the same size. Finely chop up the parsley and crumble the feta cheese
* Optional steps
- Soak the red onion in a small bowl of water for 5-10 minutes while preparing the rest of the salad to remove the harsh onion flavor
- Toast the pumpkin seeds in a saucepan for 3-5 minutes on a low heat, then add a pinch of salt and allow to cool
In a mason jar or glass, add the dressing ingredients and shake well or whisk
Add the lentils and the chopped ingredients to a large bowl, all except for the pumpkin seeds. Pour over the dressing and toss it well until nicely coated
Sprinkle over the pumpkin seeds and serve up your Lentil Salad as a main or side dish and enjoy!