Mediterranean Lentil Power Salad

 

Yield: 4 servings

 

1 cup green or black lentils

3 cups water

1 cup cucumber, diced

1 cup cherry tomatoes, halved

¼ cup red onion, finely diced

¼ cup fresh parsley, chopped

2 Tbsp fresh lemon juice

2 Tbsp extra virgin olive oil

½ tsp sea salt

¼ tsp black pepper

 

Rinse lentils and place in a pot with water. Bring to a boil, then reduce heat and simmer about 20 to 25 minutes until tender but still holding their shape.

Drain and allow lentils to cool slightly.

In a bowl, combine the cooled lentils with the cucumber, tomatoes, onion and parsley. Drizzle with lemon juice and olive oil and season with salt and pepper, then toss gently.

This salad is best served at room temperature or chilled. It keeps well for several days and becomes even more flavorful as it marinates.

 

Recipe and photo courtesy of Tracy Gunter

 

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