This dish was inspired by my friend, Jane’s trick of puréeing sun-dried tomatoes with oil and vinegar for a bold, flavor-packed dressing that livens up simple lentils. Even those 
who dislike the chewy texture of the dried fruit will love this zippy salad. Vary the vegetables as you like. Add chopped celery, fennel or radishes, or a handful of fresh herbs such as parsley, basil or dill. Omit the feta for a vegan option. Use brown or green lentils that remain whole with cooking, such as Spanish Pardina lentils or French lentilles Du Puy.
