1 c. lentils
2 c. water
3 to 4 cloves garlic, minced
1/2 c. minced onion
1 c. chopped seeded tomatoes
1 c. chopped seeded cucumber
1/4 c. chopped fresh parsley
2 tbsp. olive oil
2 tbsp. chopped fresh oregano or 1 tbsp. dried oregano leaves
4 oz. Feta cheese, crumbled

Wash and pick over lentils. Place in medium sized saucepan with water, garlic, and onion. Heat to boiling. Cover, reduce heat, and simmer 10 to 12 minutes or just until lentils are barely tender. Drain, if necessary. Toss with remaining ingredients. Cover and chill several hours to blend flavors. Serve on lettuce leaves or in pita bread pockets. Serves 4.