Lentil Salad with Feta
1 1/4 cups dried lentils
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarse ground pepper
1 clove garlic, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1/2 cup feta cheese, crumbled
1/3 cup thinly sliced celery
Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended.
Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat.