Makes 12 servings. 
Ingredients
2 cups dried green or brown lentils
 1 medium red onion, diced
 1/4 cup capers (diced if large) 
 2 cups fresh arugula
 1 medium cucumber, chopped
 1/2 cup chopped walnuts
 1/4 cup feta cheese
Vinaigrette
1/3 cup olive oil
1/4 cup lemon juice
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 teaspoon salt
2 teaspoons pepper
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Directions
<ul>
 <li>Rinse lentils and drain. Place in a pot and cover with about 3 to 4 inches of water, bring to a boil, and reduce to simmer. Cook for 15 to 20 minutes (lentils should still be slightly al dente). </li>
 <li>While the lentils are cooking, make the vinaigrette by whisking all the ingredients together (or shaking in a jar with a tight-fitting lid). </li>
 <li>When the lentils are cooked, remove from heat, drain and rinse under cold running water to stop the cooking process. </li>
 <li>Add lentils to a large bowl and toss with the vinaigrette. Mix in the onion and capers. </li>
 <li>Add arugula, cucumber, walnuts and feta just before serving. </li>
</ul>
Nutrition information
Serving size: 1/2 cup. Amount per serving: 210 calories, 11g total fat (1.5g saturated fat), 5mg cholesterol, 23g carbohydrates, 8g protein, 6g dietary fiber, 360mg sodium.

Source: <a target="_blank" href="https://www.aicr.org/cancer-prevention/recipes/lentil-salad/">American Institute for Cancer Research</a>

Lentil salad