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Mediterranean Lentil Salad

2012-08-17
  • Servings : 6-10
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 40m

One of the best ways to cool off in the summer is with a cold salad. We are easily bored with leafy green salads and usually want a little more protein in our meal. When we feel the need to have a light, healthy and cheap option we turn to a tangy lentil salad. This recipe came about when we happened to throw together some ingredients we had around the house, and it had a decidedly Mediterranean feel! This works great as both a side dish or a full entree. It’s also cheap, as lentils, garbanzos, and the veggies are inexpensive.

Est. Price: $6.75

Ingredients

  • 2 Cups Cooked Lentils
  • 1 Can Gabanzo Beans
  • 1 Small Red Onion
  • 1 Large Tomato
  • 1 Medium Cucumber
  • 4 Tbsp Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 2 Cloves Garlic
  • 3 tsp Dill
  • Salt and Black Pepper to Taste

Method

Step 1

Boil lentils in water for about 20 minutes or until soft. Drain and place in the freezer for 10 minutes.

Step 2

Chop garlic, onion, tomato, and cucumber into chunks and set aside.

Step 3

Take out lentils and pour in the oil and vinegar. Mix thoroughly with a wooden spoon.

Step 4

Add in the garlic, onion, tomatoes, and cucumber and mix again.

Step 5

Put in the dill, salt, and pepper and mix again. Cool for 10 minutes in the fridge and serve.

"Oh, what a feeling. When you're dancing on the ceiling. And plant-based." -Lionel Richie

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