|3 cups Riviana Lentils, drained
250g red cherry tomatoes, halved
3 tblsp fresh flat leaf parsley, finely chopped
100g feta cheese, crumbled
1 tblsp Riviana Balsamic Vinegar of Modena
2 tblsp extra virgin olive oil
salt and pepper, to taste
Combine the lentils, tomatoes, parsley and feta cheese in a bowl.
Mix together vinegar and oil then drizzle over the vegetables and lentils. Toss to combine and season.