Mediterranean Lentil Salad
2012-08-17- Cuisine: Mediterranean
- Course: Dinner, Lunch
- Skill Level: Easy
- 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.
Average Member Rating
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3 people rated this recipe
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