This protein-packed salad is not only delicious but healthy as well.

Serves 6

• 1 cup dried lentils, rinsed
• 2 Tbsp beef broth powder
• 2 Persian cucumbers, sliced into half-moons
• 3/4  cup colored grape tomatoes, halved
• 1 small red onion, sliced
• 6 oz (170 g) spring mix lettuce
• 1/2 cup feta cheese, crumbled
• 1/2 cup pitted olives, halved
• 1/4 cup fresh parsley leaves, chopped

Lemon-Herb Dressing

• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 3 cloves garlic, crushed
• 2 Tbsp honey
• 1 tsp Dijon mustard
• 1 tsp sea salt
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/8 tsp coarsely ground black pepper

To prepare the lentils, bring 10 cups water to a boil. Add the lentils and beef broth powder; reduce heat to a low boil. After 15 minutes, remove a few lentils to check for doneness. Lentils are ready when they’re soft enough to bite but not mushy.

Drain and rinse lentils under cold water. Shake the strainer to get rid of excess liquid. Spread the lentils on a paper towel and allow them to dry. Once the lentils are dry, they can be stored in an airtight container and refrigerated for up to five days.

In a large bowl, whisk all dressing ingredients. Set aside or refrigerate until ready to use.

To assemble the salad, place all ingredients in a serving platter or a bowl. Dress and toss to coat. Serve and enjoy.

Note: Black lentils generally need 18 minutes to cook through, and green and brown lentils may take a little longer. Take care not to overcook, as lentils will get too soft and lose their shape.