Mediterranean Lentil
Lunch
Serves 8
Ingredients:
Salad
2 1/2 cups raw lentils
1 pint Cherry tomatoes
1/2 Red onion
1/4 cup Parsley
1 (4 oz) can Olives
1/3 cup Crumbled feta
1 large cucumber diced
1/4 cup chopped walnuts
Dressing
1/4 cup Avocado oil
1 tablespoon Red wine vinegar
1 tablespoon Lemon juice
2 teaspoons Dijon mustard
1 teaspoon Honey
1 teaspoon Dried oregano
1/2 teaspoon Salt
Directions:
Fill a pot with 5 cups of water and bring it to a boil. Add the lentils and reduce to simmer. Cover and leave for 20 minutes until lentils are soft but not mushy.
Drain lentils and rinse. Set aside.
Wash and chop parsley, cucumber, onion, and tomatoes (you can also leave the tomatoes whole, if desired). Drain olives and set aside. Pour the lentils into a strainer in the sink. Rinse with water and then drain well. Place lentils in a medium size bowl, and add the remainder of the salad ingredients.
Whisk together the ingredients for the vinaigrette in a small bowl (or place in a mason jar and shake until combined), and set aside.
Add the vinaigrette to the salad. Gently stir everything together until combined. Serve immediately, or cover and refrigerate until ready to serve.
Serves 8
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