Sunday, August 6, 2017

Green Lentil Salad

Green Lentil Salad

Serves: 6-8
4 cups cooked and cooled green lentils* (you could also use canned lentils)
1 large carrot, finely diced
2 lebanese cucumbers, finely diced
½ cup toasted unsalted sunflower seeds
¼ cup finely chopped parsley
¼ medium red onion, finely chopped
2 cloves garlic, minced
2 tbsp extra-virgin olive oil
the juice of ½ lemon
½ tsp salt (I use Himalayan salt)
½ tsp ground black pepper

Add all the ingredients to a large bowl and toss gently to combine.

Serve immediately or place in the fridge for about an hour to allow flavors to meld.

This salad will keep for up to a week in the refrigerator.

Note: You will need 2 cups of dry lentils to get 4 cups cooked

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