Lentil Salad: Meal Prep

Instructions:

1. Simmer the lentils. Place your rinsed lentils in the saucepan with 3 cups of water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until tender but still holding their shape. Note: Taste one at 15 mins to ensure they aren't mushy.
2. Dry the legumes. Drain the lentils in a fine mesh strainer and let them steam dry for 2 minutes. Note: This prevents the dressing from getting watered down.
3. Mix the dressing. In a jar, combine the olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper. Whisk or shake vigorously until the mixture is thickened and creamy.
4. First dressing phase. While the lentils are still warm, pour half of the dressing over them and toss gently. Note: This is when the lentils absorb the most flavor.
5. Cool the base. Let the dressed lentils sit for about 10-15 minutes to reach room temperature.
6. Prep the crunch. Dice your English cucumber and red bell pepper. Mince the red onion and chop the parsley and mint.
7. Combine everything. Add the diced cucumber, red pepper, red onion, and fresh herbs to the bowl.
8. Final fold. Fold in the remaining dressing, then gently stir in the crumbled feta and halved Kalamata olives. Note: Be gentle with the feta so it stays in chunks.