Mediterranean Lentil Salad

Cook the lentils: Rinse the lentils well under cold water and pick out any broken pieces or debris. Transfer them to a medium saucepan and cover with water or broth by about 1 inch.

Simmer until tender: Bring the lentils to a boil, then reduce the heat to low. Cover and simmer for 15 to 25 minutes, or until tender but not mushy.

Drain and cool: Drain the lentils in a fine-mesh strainer and spread them out on a baking sheet or large plate to cool slightly.

Mix the dressing: In a medium bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and cumin until smooth and well combined.

Assemble the salad: Add the cooled lentils to a large mixing bowl with the diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley.

Dress the salad: Pour the dressing over the lentil mixture and toss gently until everything is evenly coated.

Finish and serve: Sprinkle the feta over the top and serve immediately, or chill for later. Enjoy cold, at room temperature, or slightly warm.