Ingredients:

• 1 1/2 cup uncooked lentils (either green, French green or brown lentils), rinsed and picked over
• 1 English cucumber, finely diced
• 1 small red onion, finely diced
• 1/2 cup cherry tomatoes

Lemon Dressing:

• 2 tablespoons olive oil
• 2 tablespoons freshly-squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, pressed or minced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly-cracked black pepper

Steps:

• Cook the lentils.
• Combine the lentils in a saucepan with 3 cups of water (or veggie broth). Cook over medium-high heat until the broth reaches a simmer, then reduce heat to medium-low, cover, and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used.
• Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
• Mix the dressing. Combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
• Combine. Add the cooked and chilled lentils, cucumber, red onion, mint, and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
• Serve. Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.