LENTIL SUMMER SALAD

Name: LENTIL SUMMER SALAD
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Cuisine: Greek
Ingredients: 1 c green lentils (no need to soak); 2 Tbsp finely chopped onions; 1/4 c each seeded/diced tomatoes and cucumbers; 1/4 c each seeded/diced green, yellow, red bell peppers; 1/4 c finely diced parsley; 1/2 tsp dried oregano; 3 Tbsp extra-virgin olive oil; 3 Tbsp fresh lemon juice; salt and pepper to taste

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By Marlene York
@atlantam48

This is an excellent salad for picnics -- no mayo. Just as good at room temperature as it is cold.

I'm one of those cooks who uses what she's got. I will swap out cherry/grape tomatoes for regular tomatoes. If I don't have all the peppers, I add what I have. Just keep sizes uniform.

I haven't tried it, but adding some diced jalapeno would give it some kick.

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

4-6

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 c

green lentils (no need to soak)
2 Tbsp

finely chopped onions
1/4 c

each seeded/diced tomatoes and cucumbers
1/4 c

each seeded/diced green, yellow, red bell peppers
1/4 c

finely diced parsley
1/2 tsp

dried oregano
3 Tbsp

extra-virgin olive oil
3 Tbsp

fresh lemon juice
·

salt and pepper to taste
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How to Make LENTIL SUMMER SALAD

Step-by-Step

Wash and pick through green lentils. Add lentils to 1 1/2 cups water in saucepan. Bring lentils to boil. Cover and reduce heat to low. Cook gently for 25-30 minutes. Drain and allow to cool.
While lentils cook, dice all the vegetables, add to a bowl and toss with lemon juice. Set aside.
Add cooled lentils, extra-virgin olive oil, and oregano. Add salt and pepper to taste. Toss all ingredients to combine. Taste for balance in seasonings. Cover and refrigerate until ready to eat.

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