LENTIL SUMMER SALAD
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.
1 cgreen lentils (no need to soak)
2 Tbspfinely chopped onions
1/4 ceach seeded/diced tomatoes and cucumbers
1/4 ceach seeded/diced green, yellow, red bell peppers
1/4 cfinely diced parsley
1/2 tspdried oregano
3 Tbspextra-virgin olive oil
3 Tbspfresh lemon juice
·salt and pepper to taste
How to Make LENTIL SUMMER SALAD
- 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.