Lentil Salad with Spring Vegetables - Recipe - Food For Thought Food Bank

Name: Lentil Salad with Spring Vegetables - Recipe - Food For Thought Food Bank
Ingredients: 2/3 cups dry lentils such as French green or black lentils; 3 cups spring vegetables—snap peas, English peas, snow peas, green beans, asparagus, radishes, chard, etc. or a combination; ¼ cup red onion, chopped fine; ¼ cup parsley, chopped; ¼ cup mint, mint; 3 ounces feta cheese, preferably sheep’s milk; 2 tablespoons lemon juice, plus zest of one lemon; 4 tablespoons olive or avocado oil; 1 teaspoon sumac, optional; Salt; pepper

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Ingredients

2/3 cups dry lentils such as French green or black lentils
3 cups spring vegetables—snap peas, English peas, snow peas, green beans, asparagus, radishes, chard, etc. or a combination
¼ cup red onion, chopped fine
¼ cup parsley, chopped
¼ cup mint, mint
3 ounces feta cheese, preferably sheep’s milk
2 tablespoons lemon juice, plus zest of one lemon
4 tablespoons olive or avocado oil
1 teaspoon sumac, optional
Salt
pepper