Easy Lentil Salad

In a large saucepan, simmer the lentils with the broth and 1/2 teaspoon kosher salt for 15 to 20 minutes until tender. Drain them into a colander, then let them sit for 5 minutes to cool.

Meanwhile, prepare the tomatoes, cucumber, red onion, and sundried tomatoes as noted above.

In a medium bowl, whisk together the white wine vinegar, olive oil, neutral oil, granulated sugar, Dijon mustard, oregano, garlic powder, and 1/2 teaspoon kosher salt.

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.