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Lentil Salad {Easy & Healthy}
In my opinion, this is the most Israeli salad out there. I like strong flavors — the lemon juice, the black pepper, the vinega that delivers sourness and the oil that delivers the juiciness. I used a lot of
vegetables so the salad will turn colorful and rich in flavors.
The secret of this salad is actually lentils — they deliver a great texture, add crispiness to the salad and combined with the vegetables and the wonderful sauce, it’s just amazing.
This dish is perfect for both meals consisting meat and meals consisting dairy. Every time I feel like snacking on something healthy and nutritious I make this salad.
5 Servings
Ingredients:
Half a cup of green/black lentils
2 large cucumbers
2 red peppers
Medium onion
Half a cup of chopped parsley
20 cherry tomatoes, halved
Sauce:
Juice from half a lemon or even a little more
5 – 6 tablespoons of vinegar
4 tablespoons of oil
Half a teaspoon of black pepper
Half a teaspoon of salt
Preparation:
1.) Soak the lentils for about an hour, meaning cover with water and a little more. Preheat a pot with a tablespoon of salt, drain the lentils and cook for about 20 minutes on medium heat while the pot stays covered. The lentils should be soft, yet not flaky.
2.) Mix all of the vegetables, add the lentils and season.
