Lentil Salad
Cooked lentils with pepper, red onion and tomato dressed with a simple vinaigrette. Fresh, filling and perfect for lunch boxes.
- Total
- 15 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- cooked lentils1.75 lb
- red bell pepper1
- green bell pepper1
- red onion1
- tomato2
- parsley1 tbsp
- olive oil5 tbsp
- vinegar2 tbsp
- salt1 pinch
- black pepper1 pinch
Method
- 1
Drain the cooked lentils and rinse them well under the tap to remove the liquid from the jar. Let them drain in a colander.
- 2
Wash the red pepper, green pepper and tomato. Cut them into small dice, removing the seeds from the peppers.
- 3
Finely chop the red onion. For a milder flavor, leave it 5 minutes in cold water and drain.
- 4
Chop the parsley.
- 5
In a small bowl, whisk the olive oil with the vinegar, salt and black pepper until emulsified.
- 6
In a large bowl, combine the lentils with the peppers, tomato, red onion and parsley.
- 7
Dress with the vinaigrette, mix well and rest in the fridge at least 10 minutes before serving so the flavors meld.
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