Green lentil salad

• 300 g green lentils
• 4 tsp The Spice Club Maroc spice mix
• ½ tsp freshly ground black pepper
• 120 ml extra virgin olive oil
• 2 tbsp unfiltered apple cider vinegar
• 1 tsp granulated sugar
• 1½ cups finely chopped cucumber
• 170 g grape tomatoes, halved or quartered
• ⅓ cup finely chopped red onion
• 1 clove garlic, finely chopped
• ⅓ cup finely chopped fresh flat-leaf parsley (optional)
• 2 tbsp freshly squeezed lemon juice (from 1 lemon)
• 170 g crumbled feta (optional)

Cook the lentils

Rinse the lentils and boil them in plenty of water for about 20-25 minutes until cooked but still firm. Drain and let cool.

Make the dressing

In a small bowl, combine the olive oil, apple cider vinegar, sugar, lemon juice, The Spice Club Maroc spice mix, and black pepper. Stir well.

Prepare the vegetables

Chop the cucumber, tomatoes, and red onion. Chop the garlic and possibly the parsley.

Mix the salad

Mix the cooled lentils with the cucumber, tomatoes, red onion, garlic, and possibly the parsley. Add the dressing and mix everything well.

Serve

Sprinkle the salad with crumbled feta (optional) and serve.