Summer Lentil Salad

Directions

1. Rinse and pick over the lentils to remove any stones or debris and cook according to package instructions.
2. While the lentils cook, add the garlic, ½ teaspoon salt, 2 tablespoons olive oil, pepper, oregano, and chives to a large bowl and mix together. Drain the lentils and transfer to the bowl while they’re still warm. The heat from the lentils will help the flavors of the aromatics bloom. 
3. Add the artichoke hearts, peppers, tomatoes, olives, and cucumber to the bowl and mix well to combine.
4. Make the dressing directly in the bowl: add the lemon juice, red wine vinegar, 2 tablespoons olive oil, red wine vinegar, Dijon mustard, and ½ teaspoon salt. Stir the salad well to combine, then taste and adjust seasonings as needed. Serve warm or cold and store in an airtight container in the refrigerator for 3-5 days.