Lemony Lentil Salad with Feta

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