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Ingredients
1 – 19 oz can lentils, rinsed and drained                         
1 c. cucumber, diced
½ c. calamata olives                                                          
¼ c. fresh parsley, chopped
½ c. onion, chopped                                                               
¼ c. olive oil
1 ½ c. grape tomatoes, halved
¼ c. lemon juice
½ c. green peppers, chopped
1 T. dried oregano
 
Directions
In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumbers, feta cheese and parsley.
Whisk oil, lemon juice and oregano together. Add parsley to salad and toss with dressing to coat. Can be eaten right away or covered and left in fridge to marinate for 2 hours before serving.  Salad can be made a day in advance.
 
This salad is a source of iron and foliates. It’s quick to prepare and has classic Mediterranean flavors.