Green Lentil Salad
Category:
Lentil salad can be served as a side dish or turned into a lunch salad by serving over romaine lettuce.
Super easy
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PrintIngredients
For 6 Person(s)
Recipe
- 1 1/2 cups dried green lentils
- 2 cups water
- 1 bunch green onions, white and green parts, sliced in 1/4-inch rounds
- 1 (or more) medium-size ripe tomatoes, chopped into 1/4-inch cubes
- 2 garlic cloves
- 1 mild pepper (such as Anaheim or poblano), thinly sliced
- 1/2 cups chopped Italian parsley
- 1/4 cups chopped fresh mint
- 2 teaspoons cumin
- 1 teaspoons medium-hot chili powder
- 1/4 cups olive oil
- 2 tablespoons (or more) white wine vinegar
- 1 lemon's juice
- Salt and pepper, to taste
Green Lentil Salad Directions
- Soak the lentils overnight in water, drain and rinse.
- Place the lentils in a pot with the water and bring to a boil. Lower the heat to a gentle simmer and cook for 10–15 minutes—taking care not to overcook.
- Drain any excess water, place the lentils in a bowl, add all of the other ingredients and toss gently without mashing the lentils. Cover and either chill or rest at room temperature for about an hour before serving.
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