Lentil Salad

This salad doubles as both a carb and a vegetable, so I usually just serve it with a protein.  What busy cook doesn't love a two-component meal?  Similar to the recipe for corn salsa, it's dressing consists only of citrus juice, so it's light and refreshing.  Great for anyone keeping an eye on the calories, but delicious enough to satisfy those lucky sods who aren't.

1 540 ml / 19 oz can lentils, drained and rinsed

1 clove garlic, finely minced

1/2 c each diced cucumber, tomatoes, carrots and bell pepper
2 green onions, sliced in half lengthwise and sliced crosswise
1/4 c crumbled feta cheese
1/4 c minced cilantro or parsley
Juice of 1 lemon
Freshly ground black pepper to taste (lentils love pepper)

Combine all ingredients in a medium bowl.  Cover and chill until ready to serve.  Serves 3-4.