Middle Eastern Salad - cooking recipe

Ingredients

2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
19 ounces lentils, rinsed and drained
2 tomatoes, seeded and chopped
1/2 English cucumber, chopped
1 onion, chopped
1 garlic clove, crushed
2 tablespoons fresh dill or 2 tablespoons coriander, chopped
1 cup feta (to taste) or 1 cup goat cheese (to taste)

Preparation

Whisk olive oil with red wine vinegar, Dijon and salt.
Stir in lentils, tomatoes, cucumber, onion, garlic and dill or coriander.
Serve with feta or goat cheese crumbled over top.