I love lentil salads, they are both healthy and delicious. Lentils are particularly rich in fiber, lean protein and iron. This fresh salad makes use of canned lentils, a cupboard staple. I use lentil though out the year, as a base for salads in the summer and for hearty stews in the winter. Lentils have a mild taste and they take on a delicious flavour in this salad when combined with tomatoes, cucumber, olives and loads of fresh herbs. This salad is perfect as a take- along lunch or light dinner.
(Serves 4 )
1 ¼ cup green lentils ( precooked).
200 grams cherry tomatoes
1 medium cucumber
1 red bell pepper, seeds and ribs removed
20 kalamata olives ( chopped)
1 cup fresh parsley ( chopped)
½ cup fresh basil ( chopped)
¼ cup fresh oregano ( chopped).
1 cup baby rocket ( ruccula),
1 glove garlic ( crushed).
1 tbsp EVOO.
A squeeze of lemon.
- Wash and drain the lentils and place them in a large bowl.
- Dice the cucumber, tomatoes and bell pepper, shallots and add them to the bowl.
- Add the olives, parsley, basil, oregano, baby rocket and garlic and stir gently.
- Season with olive oil, salt pepper and a squeeze of lemon.