This goes great with crackers for an appetizer or light lunch!
- 1 lb cooked brown lentils (from about 5 1/3 oz dry lentils)
- 6 oz feta, crumbled
- 4 Roma tomatoes, seeded and diced
- 3 Tbsp olive oil
- 1/2 Tbsp balsamic vinegar
- 10 leaves fresh basil, chopped
- 1-2 cloves garlic, finely minced
- 1/2 tsp honey or agave
- In a medium bowl, combine all ingredients and stir. Allow to rest at least 15 minutes before serving. Garnish with fresh basil or parsley, if you like, and serve.