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
• 2 tablespoons fresh dill or 2 tablespoons coriander, chopped
• 1 cup feta (to taste) or 1 cup goat cheese (to taste)
• 1 garlic clove, crushed