Yummy greek lentil salad

I have a lovely recipe for greek lentil salad...yum. (4-6 servings) Taken from "Living Vegan for Dummies" by Alexandra Jamieson

1 cup green lentils

1/4 cup olive oil

3 tablespoons fresh lemon juice

1,5 teaspoons salt

1/2 tspn black pepper

1 small diced red onion (or half a big one)

1 medium diced tomato

1/2 cup diced cucumber

1/4 cup finely chopped flat-leaf parsley

1 tablespoon oregano

Tofu (medium sized block) - or use feta cheese if you're still eating it

1. Rinse lentils in 2 changes of water

2. Place lentils in medium saucepan with 2,5 cups of water and bring to boil over medium high heat

3. Lower the heat to a simmer and cover. Cook for 35 to 40 minutes or until lentils are tender. Pour into a large bowl and allow to cool to room temperature

4. In a medium mixing bowl, combine olive oil, lemon juice, salt and pepper. Whisk well. Add remaining ingredients, except Tofu and toss. Add to the cooked lentils and toss well.

5. Crumble tofu with hands over the salad and gently toss

6. Allow flavours to marry in the fridge for at least 2 hours. Salad can be refrigerated for 2 or 3 days.