This lentil salad is so simple and I ended up being inspired by some leftover sautéed peppers leftover from Joel’s Shakshuka recipe 
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A good recipe has a balance of textures. That’s always my priority: crunch, chew, crisp, fresh, rich.  I think this lentil salad ticks all those boxes.
1 cup dried lentils
1/2 red onion, diced
1 red pepper, minced
1 celery stalk, diced
1 handful of parsley, chopped
1-2 red chilis, minced
1/4 cup feta cheese, chopped
1/4 cup olive oil
1/8 cup white wine vinegar
1/2 tsp salt
1 tsp maple syrup

  1. Cook lentils according to package directions.
  2. Sauté red peppers in a small amount of canola oil until softened, place into large bowl.
  3. Add cooked lentils and all other ingredients to the bowl and mix.
  4. Serve over spinach or romain lettuce.

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