Lentil Salad (Healthy & Delicious)

If using dried lentils, rinse under cold water. Add to a small pot along with 2 cups of water and 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 the lentils are cooked (keep checking the texture to ensure they are cooked but not 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 up the vegetables into small cubes roughly the same size. Finely chop up the parsley and dice or 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 all of the dressing ingredients and shake well to mix the dressing. You can also use a whisk to ensure there are no clumps
Add the cooked lentils and all of the chopped salad ingredients to a large bowl, all except for the pumpkin seeds. Pour over the dressing and toss it well so that all the salad is coated in the dressing
Taste test for seasoning then sprinkle with the pumpkin seeds and it's ready! Serve up your delicious Lentil Salad as a main or side dish and enjoy!