Lentil Salad
Salads
Ingredients:
🫘 1 1/2 cups green or brown lentils
🥒 1 cup cucumber, diced
🍅 1 cup cherry tomatoes, quartered
🧅 1/2 cup red onions or green onions, diced
🌿 1/2 cup parsley, chopped
🫒 1/2 cup black olives, quartered (optional)
🍋 2 tbsp fresh lemon juice OR
🍇 1/4 cup balsamic vinegar
🛢️ 1-2 tbsp extra virgin olive oil (optional)
🧂 1 tbsp sumac (optional)
🧄 1 tsp garlic powder (optional)
🧂 salt and pepper to your taste
Equipments:
Features:
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Cook the lentils: Rinse the lentils, then simmer them in lightly salted water until tender but not mushy, about 10 minutes.
- Prepare the Salad: In a large mixing bowl, combine the cooked lentils, diced cucumber, quartered cherry tomatoes, diced onions, quartered black olives, and chopped parsley. Toss everything together gently.
- Make the Dressing: In a small bowl, whisk together the fresh lemon juice, balsamic vinegar, maple syrup, garlic powder, and a pinch of salt and pepper until well combined.
- Combine: Pour the dressing over the lentil mixture and toss everything to coat the ingredients evenly. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Serve: Serve the salad immediately or refrigerate for 30 minutes to allow the flavors to meld. This salad also makes great leftovers and can be stored in the fridge for up to 3 days.
Tips:
- Add some crumbled feta or pita chips.
- You can also include other veggies like bell peppers or carrots for more crunch and color.
Lentil Salad
Ingredients:
🫘 1 1/2 cups green or brown lentils
🥒 1 cup cucumber, diced
🍅 1 cup cherry tomatoes, quartered
🧅 1/2 cup red onions or green onions, diced
🌿 1/2 cup parsley, chopped
🫒 1/2 cup black olives, quartered (optional)
🍋 2 tbsp fresh lemon juice OR
🍇 1/4 cup balsamic vinegar
🛢️ 1-2 tbsp extra virgin olive oil (optional)
🧂 1 tbsp sumac (optional)
🧄 1 tsp garlic powder (optional)
🧂 salt and pepper to your taste
Features:
Instructions:
- Cook the lentils: Rinse the lentils, then simmer them in lightly salted water until tender but not mushy, about 10 minutes.
- Prepare the Salad: In a large mixing bowl, combine the cooked lentils, diced cucumber, quartered cherry tomatoes, diced onions, quartered black olives, and chopped parsley. Toss everything together gently.
- Make the Dressing: In a small bowl, whisk together the fresh lemon juice, balsamic vinegar, maple syrup, garlic powder, and a pinch of salt and pepper until well combined.
- Combine: Pour the dressing over the lentil mixture and toss everything to coat the ingredients evenly. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Serve: Serve the salad immediately or refrigerate for 30 minutes to allow the flavors to meld. This salad also makes great leftovers and can be stored in the fridge for up to 3 days.
Tips:
- Add some crumbled feta or pita chips.
- You can also include other veggies like bell peppers or carrots for more crunch and color.
