2 lg. cucumbers
1/4 c. diced onion, red
2 lg. cloves garlic, crushed & minced or pressed
2 tsp. capers
2 tbsp. minced fresh mint
2 tbsp. minced fresh basil
2 tsp. dried oregano
Juice of 2 lemons
1/4 c. extra virgin olive oil
2 c. cooked lentils
1/4 - 1/3 c. feta cheese, crumbled
1/2 c. cherry tomatoes, halved or quartered
2 lg. carrots, peeled & diced
Freshly ground black pepper

Peel cucumbers and halve lengthwise. Remove seeds, leaving cavity down middle. Poach in boiling water 15 minutes. Drain and cool.

Combine onion, garlic, capers, mint, basil, oregano, lemon juice and olive oil in mixing bowl. Stir well and pour over lentils. Add feta cheese, cherry tomatoes and carrots, tossing to combine.

Fill cucumber halves with mixture and refrigerate until chilled, at least 3 hours. Sprinkle with freshly ground pepper to taste. Makes 4 servings.