Crunchy Veggie and Lentil Salad

🥘 Ingredients

• Mediterranean Spice Blend
  2 tbsp
• Persian cucumber
  2 unit
• arugula
  4 oz
• carrots
  2 unit
• dill
  ½ unit
• feta cheese
  2 c
• lemon
  2 unit
• lentils
  1 c
• olive oil
  2 tbsp
• pepper
• radishes
  6 unit
• salt
• sour cream
  1/2 c
• water
  1¼ cup
• whole wheat pitas
  2 unit

🍳 Cookware

• medium pot
• small bowl
• baking sheet
• large bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Rinse lentils , then put in a medium pot along with water and a pinch of salt . Bring to a boil, then lower heat and reduce to a simmer. Cook, uncovered, until tender, ⏱️ 20-30 minutes .

   lentils: 1 c, water: 1¼ cup, salt
2. 

   2

   Cut radishes and Persian cucumber in half lengthwise. Slice each into thin halfmoons. Peel carrots , then thinly slice on a diagonal. Pick fronds from dill ; discard stems. Roughly chop fronds. Cut lemon in half. TIP: Save one lemon half for dressing lentils and use other to season dressing and salad.

   radishes: 6 unit, Persian cucumber: 2 unit, carrots: 2 unit, dill: ½ unit, lemon: 2 unit
3. 

   3

   In a small bowl , stir together sour cream , half the dill, half the Mediterranean Spice Blend , a drizzle of olive oil , and a squeeze of lemon. Season with salt and pepper . TIP: Add a splash of water , if needed, to give dressing a drizzly consistency.

   sour cream: 1/2 c, Mediterranean Spice Blend: 2 tbsp, olive oil: 2 tbsp, salt, pepper, water
4. 

   4

   Cut whole wheat pitas in half. Fill the pockets with remaining dill and half the feta cheese (save other half for garnish). Place on a baking sheet . Bake in oven until feta cheese is soft and pita is lightly toasted, ⏱️ 6-8 minutes .

   whole wheat pitas: 2 unit, feta cheese: 2 c
5. 

   5

   In a large bowl , toss arugula with a squeeze of lemon, a drizzle of olive oil, and half the remaining Mediterranean Spice Blend. Season with salt and pepper. Once lentils are done, remove from heat. Stir a drizzle of olive oil, juice of one lemon half, and remaining Mediterranean Spice Blend into pot. Season with salt and pepper.

   arugula: 4 oz
6. 

   6

   Divide salad between plates. Top with lentils, radishes, cucumbers, and carrots. Sprinkle with remaining feta cheese. Drizzle with dressing. Serve with pita halves on the side.