I found this on a food blog, but adapted what we had in our fridge. This is a perfect spring/summer salad. This is a great quick salad for dinner or small salad for lunch.

Serves about 4

• 1 cup uncooked lentils
• 2 tomatoes, chopped
• 1/2 red onion, chopped
• 10 radishes, sliced
• 1-2 bell peppers, chopped (make it colorful!)
• 1/2 cup cilantro, chopped
• 1 cup kalamata olives, cut in half
• 1/4 cup capers, drained
• 1/4 cup olive oil
• 1 lemon, juiced
• 1 1/2 cup feta cheese, crumbled

1. Cook lentils in boiling water for about 20 minutes. Drain and add to a large bowl.
2. Add the tomatoes, red onion, radishes, bell peppers, cilantro, kalamata olives, capers, olive oil, lemon juice and feta cheese.
3. Toss all of the ingredients together before serving.