Lentil and feta lunch jars

• 1½ cups green or brown lentils, dry
• 1 large cucumber, diced
• 2 cups cherry tomatoes, halved
• ½ red onion, finely diced
• 1 cup feta, crumbled
• 3 tbsp olive oil
• 1 lemon, juiced
• ½ cup parsley, chopped
• salt and pepper

About $7.20 for 4 servings.

1. Simmer the lentils in salted water for 18 to 20 minutes, until tender but holding their shape. Drain and cool.
2. Whisk the olive oil, lemon juice, salt and pepper in a large bowl.
3. Stir the lentils and onion through the dressing.
4. Layer into 4 jars: lentils first, then cucumber, tomatoes, feta and parsley.
5. Seal and refrigerate. Tip into a bowl or shake the jar before eating.