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Contributed by:
 Paula D.

Ingredients: 8 ounces dry lentils 1 bunch green onions, chopped 4 roma tomatoes, about 12 ounces, seeded and cut into small dice 2 zucchini, about 12 ounces, cut into small dice 2 cloves garlic, finely minced 3 ounces feta cheese, crumbled 3 tablespoons lemon juice 1/ 2 teaspoon salt Pepper

Directions:

• Rinse and drain lentils. Boil lentils in about 2 quarts water for 30 minutes. Pour into strainer.

• Fill cooking pot with cold water. Pour lentils back into pot to cool.

• Drain again. Stir in remaining ingredients. Chill.