Begin by rinsing 1 cup of dry lentils under cold water until the water runs clear. In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring the mixture to a vigorous boil over medium-high heat, then reduce the heat to low and simmer gently for 15-20 minutes. Watch for the lentils to become tender yet firm, then drain and set aside to cool.

While the lentils are cooking, wash and chop your fresh vegetables. Dice 1 red bell pepper, peel and slice 1 cucumber, shred 1 carrot, and finely chop 1 small red onion. For an extra boost, tear or chop about 2 cups of fresh spinach. Once prepped, combine the chopped vegetables in a large mixing bowl, creating a colorful base for your zesty cold lentil salad.

If desired, add ½ cup of crumbled feta cheese to the vegetable mixture for a creamy touch. Gently fold it into the bowl, mixing until the vegetables and feta are evenly distributed.

Once the cooked lentils have cooled, drain any remaining water and add them to the vegetable and feta mixture in the bowl. Use a spatula to gently stir the lentils into the vegetables, ensuring an even distribution without breaking the lentils.

In a small jar, combine ¼ cup of freshly squeezed lemon juice, 2 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, 1 teaspoon of Dijon mustard, 1 clove of minced garlic, and 1-2 teaspoons of agave syrup or honey. Secure the lid tightly and shake vigorously until the mixture is emulsified and well combined.

Pour the prepared lemon balsamic dressing over the lentil and vegetable mixture in the bowl. Use salad tongs or a large spoon to toss everything together lightly.

You can serve your zesty cold lentil salad immediately or chill it in the fridge for 20-30 minutes to let the flavors meld together beautifully.