I love this salad because I know it's so healthy. The lentils make it very hearty and filling, so it can be served as a main course salad or as a side for grilled chicken or fish.
Recipe type: Lovely Lunch Salads
Serves: 6 cups
Ingredients
2 cupsgreen or brown lentils, picked over and rinsed
1bay leaf
4 cupswater
[1/4] medium white onion
2 medium tomatoes, finely diced
3 medium Persian cucumbers, finely diced
[1/2] medium red onion, finely chopped
[1/2] cup fresh flat-leaf parsley, finely chopped
1 TB. fresh mint
[1/4] cup extra-virgin olive oil
[1/4] cup fresh lemon juice
1 tsp.salt
1 tsp.dried mint
[1/2] tsp.cayenne
Instructions
In a large saucepan over medium heat, combine green lentils, bay leaf, water, and white onion. Bring to a boil, reduce heat to medium-low, and cook for 25 minutes or until lentils are tender. Drain, remove onion and bay leaf, and set lentils aside to cool.
In a large bowl, add cooked lentils, tomatoes, Persian cucumbers, red onion, flat-leaf parsley, and fresh mint.
In a small bowl, whisk together extra-virgin olive oil, lemon juice, salt, dried mint, and cayenne.
Pour dressing over lentil mix, and toss to coat evenly.
Serve immediately, or cover and refrigerate to enjoy for 1 or 2 days.