In a large stockpot, bring about 8 cups of water to a boil.
Rinse and drain your dry lentils in a colander, then add to the boiling water.
Cover the pot and lower heat to medium, allowing the lentils to cook until they are softened (but not mushy!), which takes about 20-25 minutes. Drain the cooked lentils into a large bowl and allow to cool slightly at room temperature, then refrigerate until chilled.
Meanwhile, in a separate large bowl, add diced tomatoes, basil leaves, and minced garlic.
Add the salt, pepper, balsamic vinegar, olive oil, lemon juice, lemon zest, and oregano. Stir gently with a wooden spoon so the flavors and ingredients blend well.
Remove the chilled lentils from the refrigerator and add to the bowl. Add the crumbled feta and gently stir again, until ingredients are evenly distributed throughout.
Refrigerate for at least an hour; you can make this the night before and refrigerate overnight.
Serve with crackers, tortilla chips, or baguette slices.
This can be made a day ahead and refrigerated overnight. Make at least one hour, preferably two hours, before your party so the flavors have time to blend beautifully together.
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