1 lb Green lentils, boiled 20-30 minutes, until tender but not mushy

1+ cup Carrots, chopped and boiled 2-3 minutes until tender crisp

1+ cup Feta cheese, crumbled

1/2+ C Italian olives, sliced

1/2 C Greek Kalamata olives, chopped

1/2 C Parsley, chopped

3T Lemon zest

2T Fresh Thyme

1x Olive oil (EVOO)

1/2x Lemon juice, fresh

1/4x Red wine vinegar

1/4x Balsamic vinegar

Italian herb seasoning

salt to taste

Three pepper powder (black,white,cayenne) to taste

Cook, then assemble all, refrigerate overnight.