Mediterranean Lentil and Feta Cheese salad

An easy, colorful and flavorful Mediterranean lentil and feta cheese salad

Omit the feta cheese for a vegan and dairy-free option

2 1/2 cups of dry brown lentil

2 medium sweet potatoes

1/4 cup of chopped parsley

1/2 red onion chopped

3 green onions chopped

1/2 cup of finely diced celery

1/2 - 1 cup of crumbled feta cheese

1/4 cup of roasted sliced almond

Juice from 1lemon

6 tablespoons of olive oil (divided)

Season to taste with salt, fresh ground black pepper and 1/2 teaspoon of cumin

In a medium saucepan, boil the lentils uncovered for 15 minutes.
Drain the lentils and place in a large bowl.
Peel and cut the sweet potato into small cubes.
Spread the sweet potato cubes on a parchment-lined sheet pan, brush with 3 tablespoons of olive oil and season with salt and pepper.
Roast the sweet potatoes in a 400 degrees Fahrenheit / 200 degrees Celcius oven for 15- 20 minutes.
Place in a large bowl the lentils, sweet potato, celery, red onion, green onion, and parsley.
Add the lemon juice, 3 tablespoons of olive oil, and season with salt, pepper, cumin, and mix until combined. Refrigerate for an hour.
Just before serving top with crumbled feta cheese and roasted sliced almonds. Enjoy