Summer Lentil Salad

1. If using dry lentils, bring 3 cups of water to a simmer in a medium pot. Once at a simmer, add the rinsed lentils. Let the pot return to a simmer and place a lid tilted on top. Allow the lentils to simmer for about 15 minutes. After 15 minutes, test the lentils’ texture. They should be tender. Drain the lentils in a colander and rinse with cold water to cool. 
2. While the lentils are cooking, make the vinaigrette. In a small bowl, whisk the lemon juice, zest, red wine vinegar, Dijon, sugar, salt, and pepper until combined.
3. Then, while constantly whisking, slowly pour the oil into the bowl until smooth. Set aside.
4. To make the salad, add the cooked lentils, cucumbers, bell pepper, and cherry tomatoes to a large bowl. Mix until combined.
5. Add the feta, spinach, and green onions, and mix. Then drizzle the salad with the vinaigrette and mix one last time to combine everything together.