gluten free | vegetarian | nut free | soy free | egg free

25 minutes or less

What You’ll Need:

1 ½ c whole (not split) lentils OR 2 cans lentils, drained & rinsed

3 cloves garlic, minced

4 oz feta cheese, crumbled

1 bunch fresh parsley, chopped

1/8 c olive oil

¼ tsp sea salt

Black pepper to taste

Cover lentils with water in a large saucepan. Lightly salt & bring to a boil. Reduce to a simmer & cook until tender, about 15-20 minutes.

Meanwhile, prepare veggies.

Rinse cooked lentils with cool water. Transfer back to pot & toss with remaining ingredients. Divide among (4) containers for easy grab & go throughout the week OR pop lid into pot & stick in the fridge for easy mid week meals.

Serves 4.