Ingredients

• 2 cups water, or as needed
• 1/2 cup dry lentils
• 1 cucumber, peeled and diced
• 1 yellow bell pepper, diced
• 1/4 cup chopped cilantro
• 1/4 cup extra-virgin olive oil, or more to taste
• 1/4 cup crumbled feta cheese, or more to taste
• 1 tablespoon dried dill weed
• 1 teaspoon ground sea salt
• 1 teaspoon ground black pepper

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Instructions

1. Bring water and lentils to a boil in a saucepan; cook until lentils are tender, 15 to 25 minutes. Drain and transfer cooked lentils to a large bowl.
2. Mix cucumber, yellow bell pepper, cilantro, olive oil, feta cheese, dill, sea salt, and black pepper into lentils until fully incorporated. Refrigerate until completely cooled.