Dive into the taste of summer with our Mediterranean-inspired lentil salad! 🌿 This easy-to-make recipe bursts with fresh, vibrant flavors, perfect for a refreshing meal. Ready in just 30 minutes, it’s both vegan and gluten-free. 🌱✨
Ingredients:
1 cup of dried lentols (Green, red, or black yields 2 1/2 cups cooked)
1 pint cherry or grape tomatoes, halved (about 2 cups)
1 English cucumber, diced (about 2 cups)
1 bell pepper (yellow or red), diced
1/4 cup red onion, finely diced
1 bunch flat-leaf parsley, chopped
1/4 to 1/2 cup fresh mint, chopped
2 garlic cloves, grated or minced
1/4 cup extra virgin olive oil
1 large lemon, zest and juice
1 tsp salt
1 tsp black pepper
2 tsps cumin
Directions:
1. Cook Lentils: Place lentils in a medium pot with 4 cups of water. Bring to a boil, then simmer, covered, until al dente (about 15 minutes). Drain and rinse in cold water.
2. Prepare Vegetables: While lentils are cooking, chop cucumbers, tomatoes, bell pepper, onion, mint, and parsley. Place them in a large bowl.
3. Combine Ingredients: Add cooled lentils to the bowl. Grate garlic over the bowl and add lemon zest, olive oil, salt, pepper, cumin, and lemon juice. Stir well to combine. Adjust salt and lemon to taste.
4. Let Sit and Serve: Store the salad in an airtight container in the refrigerator for up to 4 days. Taste and adjust seasoning before serving. Serve as is, or over a bed of dressed baby arugula. Enjoy!