Favorite Lentil Salad

Ingredients

• 1 ½ cups dry brown lentils
• 4 cups vegetable broth
• 1 teaspoon kosher salt, divided
• 1 cup quartered cherry tomatoes (5 ounces)
• 1 cup finely diced English cucumber (½ cucumber)
• ¼ cup finely diced red onion
• ¼ cup sun-dried tomatoes (packed in oil), roughly chopped
• 2 cups baby arugula (or chopped spinach)
• 2 Tbsp white wine vinegar
• 2 Tbsp olive oil
• 2 Tbsp neutral oil (grapeseed, vegetable or canola oil)
• ½ tablespoon granulated sugar
• ½ tablespoon Dijon mustard
• 1 teaspoon dried oregano 
• ½ teaspoon garlic powder
• ¼ cup feta cheese, to garnish (optional)

Instructions

1. In a large saucepan, simmer the lentils with the broth and ½ teaspoon kosher salt for 15 to 20 minutes until tender. Drain them into a colander, then let them sit for 5 minutes to cool.
2. Meanwhile, prepare the tomatoes, cucumber, red onion, and sundried tomatoes as noted above.
3. In a medium bowl, whisk together the white wine vinegar, olive oil, neutral oil, granulated sugar, Dijon mustard, oregano, garlic powder, and ½ teaspoon kosher salt.
4. When the lentils are cooled, mix them in a large bowl with the dressing and the tomatoes, cucumber, red onion, sundried tomatoes, and arugula. If desired, add the feta cheese (if serving without feta, taste and add a few pinches of salt if necessary). Serve immediately or refrigerate for up to 5 days.