Step 1

Bring a medium saucepan of heavily salted water to a boil over medium-high heat.

Step 2

Rinse dried lentils in a strainer, then add to boiling water.

Step 3

Cook for 15-20 until lentils are tender but not falling apart.

Step 4

While the lentils cook, make the dressing.

Step 5

Add all dressing ingredients to a blender and blend for 20-30 seconds. The dressing should be smooth and thickened, with a little bit of texture from the walnuts.

Step 6

When lentils are done, strain and add to a large serving bowl with cabbage, tomatoes, and green onions. Break up the feta and add to the bowl.

Step 7

Drizzle the salad with the toasted walnut dressing and toss well.

Step 8

Serve, or refrigerate as this will keep well for 4-5 days.