• 1 cup lemony lentil salad with feta
• 1 orange
• 1 cup skim or 1% milk
• 1 slice whole wheat bread or whole wheat pita wedges

Lemony lentil salad with feta

• 1/3 cup lemon juice
• 1/3 cup chopped fresh dill
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1/3 cup extra-virgin olive oil
• 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
• 1 cup crumbled feta cheese, (about 4 ounces)
• 1 medium red bell pepper, seeded and diced (about 1 cup)
• 1 cup diced seedless cucumber
• 1/2 cup finely chopped red onion

Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add lentils, feta, bell pepper, cucumber and onion; toss to coat.

Makes six 1-cup servings

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