Beans, Beans...you know the rest (Lentil Salad with Feta)

I've been looking for recipes using beans and whole grains. The kinds that come in a bag for about 50 cents, because they're economical, tasty, filling and very healthy. Not to mention the fun of having gas.

I used to think lentils HAD to go with ham or bacon to give them flavor and make them palatable. Not so! Some lemon juice and garlic does just fine, and the lentils actually have a flavor all on their own that I happen to really like.

I made this for lunch today; it rocked. My only substitution was sundried tomatoes for cherry tomatoes. The lentils did get a bit mushy with all the tossing at the end. I don't know if this is just the nature of lentils, or if I cooked them a bit too long. Anyway:

Lentil Salad with Feta

1 1/4 cups dried lentils
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarse ground pepper
1 clove garlic, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1/2 cup feta cheese, crumbled
1/3 cup thinly sliced celery

Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.

Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended.

Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat.

Serves 4.