Step 1

Cook the lentils. Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine.  Cook over medium-high heat until the broth reaches a simmer.  Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used.  Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.

Step 2

Mix the dressing.  Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.

Step 3

Combine. Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl.  Drizzle evenly with the lemon dressing and toss until evenly combined.

Step 4

Serve. Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.