This zesty salad is a delicious, hearty side served warm or cold. Whether you’re bringing a side for a dinner with friends, or need to pack your lunch for work tomorrow, make now to enjoy now and later!
Ingredients
- 1 cup dried green lentils
- 2 1/2 cups vegetable broth or water
- 1/2 cup red onion, chopped
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup cucumber, chopped
- 1/4 cup fresh parsley, chopped
- 3 Tbso extra virgin olive oil
- 1-2 Tbsp lemon juice, to taste
- 1 large or 2 small cloves garlic, crushed
- Sea salt to taste
Preparation
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Rinse lentils well (removing any rocks or debris) and place in medium saucepan with vegetable broth or water.
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Bring to a boil over high heat and then reduce heat to medium-low, until lentils are just barely simmering. Cook lentils until tender, approximately 20 minutes, stirring occasionally.
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While lentils are cooking, chop onions, tomatoes, cucumber and parsley. Prep olives and add all ingredients to a large bowl.
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Prepare dressing by mixing olive oil, 1 tablespoon of lemon juice and garlic in a small bowl.
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Once lentils are cooked, drain to remove any excess liquid and add them to bowl of prepped ingredients.
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Add dressing and stir well to combine. Add salt and extra lemon juice to taste.
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Enjoy warm or chilled!
