Ingredients

• ⅓ cup lemon juice
• ⅓ cup chopped fresh dill
• 2 teaspoons dijon mustard
• ¼ teaspoon salt, or to taste
• ⅓ cup extra-virgin olive oil
• freshly ground pepper, to taste
• 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
• 1 cup crumbled feta cheese, (about 4 ounces)
• 1 medium red bell pepper, seeded and diced (about 1 cup)
• 1 cup diced seedless cucumber
• ½ cup finely chopped red onion