lentil summer salad
(2 RATINGS)
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.
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prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 cup green lentils (no need to soak)
- 2 tablespoons finely chopped onions
- 1/4 cup each seeded/diced tomatoes and cucumbers
- 1/4 cup each seeded/diced green, yellow, red bell peppers
- 1/4 cup finely diced parsley
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- - salt and pepper to taste
How To Make lentil summer salad
-
Step 1Wash 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.
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Step 2While lentils cook, dice all the vegetables, add to a bowl and toss with lemon juice. Set aside.
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Step 3Add 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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Discover More
Category:
Other Salads
Diet:
Vegetarian
Tag:
#Healthy
Ingredient:
Beans/Legumes
Culture:
Greek
Method:
Stove Top
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