Mediterranean Lentil Salad2012-08-17
- 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
- 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
Boil lentils in water for about 20 minutes or until soft. Drain and place in the freezer for 10 minutes.
Chop garlic, onion, tomato, and cucumber into chunks and set aside.
Take out lentils and pour in the oil and vinegar. Mix thoroughly with a wooden spoon.
Add in the garlic, onion, tomatoes, and cucumber and mix again.
Put in the dill, salt, and pepper and mix again. Cool for 10 minutes in the fridge and serve.