- 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
- 1 cup crumbled feta cheese
- 1 medium red bell pepper, seeded and diced
- 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.