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Chilled lentil bowl

Cucumber adds refreshing crunch to this filling lunch.

“This vegetarian lunch is packed with protein thanks to sous vide beluga lentils,” says Dana Tough, the development chef at ChefSteps in Seattle.

Ingredients

½ cup cucumber, sliced
1 small shallot, sliced
8 cherry tomatoes, sliced
10 leaves fresh mint
1 lemon, juiced
4 tablespoons olive oil
⅓ cup crumbled feta cheese
Salt
Pepper

Directions

1.

In an airtight container combine all ingredients listed above except for the feta, salt, and pepper. Store in the fridge next to a small sandwich baggie containing the feta.

Directions

1.

Top the lentil salad with feta and add salt and pepper to taste.