Ingredients
Method
- Heat 2 Tbsp olive oil in a skillet over medium.
- Add bell pepper, green beans, and red onion. Cook 7–9 minutes until tender. Season with salt and pepper.
- Transfer vegetables to a bowl; let cool slightly.
- In a separate bowl, combine remaining 1/4 cup olive oil, lemon juice, Dijon mustard, cumin, remaining 1/4 tsp salt, and 1/4 tsp pepper. Whisk until smooth, then stir in dill.
- In a large bowl, add lentils, cooked vegetables, and 1/2 cup feta. Toss with the dressing.
- Garnish with reserved feta and dill before serving.
- Best served warm, chilled, or at room temperature.
Notes
Toast spices in olive oil for 1 minute to enhance flavor.
Add cherry tomatoes or Kalamata olives for extra tang.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add cherry tomatoes or Kalamata olives for extra tang.
Store leftovers in an airtight container in the refrigerator for up to 3 days.