Greek Lentil Salad

• 1 cup lentils, rinsed and drained
• 1/4 small onion or a few scallions
• 2 bay leaves
• 1 large shallot, finely chopped (1/4 cup)
• 2 Tbsp lemon juice
• 1 small cucumber, diced (1 cup)
• 2 medium tomatoes, diced (1 cup) or one pint grape tomatoes, halved or quartered
• 1/4 cup chopped fresh mint
• 2 tbsp chopped, fresh oregano
• 1 Tbsp olive oil
• 1/4 cup crumbled feta cheese

Place lentils, onion, bay leaves and 6 cups water in a large saucepan; bring to a boil. Reduce heat to medium-low and cook 25 to 30 minutes, or until lentils are just tender. Drain, remove onion and bay leaves, and cool.

Stir together shallot and lemon juice in large bowl. Add lentils, cucumber, tomatoes, mint and oil; stir to combine. Season with salt and pepper, if desired. Chill 1 hour, or overnight. Serve topped with feta.

Serves 4