Lentils Salad
May 16, 2012
Ingredients:
- 1 cups baby lentils
- 100 grams feta cheese
- 20 cherry tomatoes
- 0.5 hot pepper
- 0.25 onion
- 2 scallions
- 1 cups fresh chopped parsley and coriander
- 3 tablespoons good vinegar or lemon juice
- olive oil
- salt and pepper
- roasted peppers, nuts and seeds
Thoroughly rinse lentils. Cook them in plenty of water without salt, until they are soft but still have a bite to them. Drain when finished and rinse in cold water to stop cooking. Meanwhile, finely chop onion, scallions, jalapeno, parsley and coriander. Put everything in a bowl.
Crumble feta cheese and also add it to the bowl. Add lemon juice or vinegar, season with salt, black pepper and olive oil.
Heat some olive oil in a skillet. Toss cherry tomatoes in the hot oil for a few minutes and add them to the salad. Aldo add chopped roasted bell peppers, toasted nuts and seeds, if using.
Mix everything well and serve warm or chilled.
Crumble feta cheese and also add it to the bowl. Add lemon juice or vinegar, season with salt, black pepper and olive oil.
Heat some olive oil in a skillet. Toss cherry tomatoes in the hot oil for a few minutes and add them to the salad. Aldo add chopped roasted bell peppers, toasted nuts and seeds, if using.
Mix everything well and serve warm or chilled.
You can also sprout them before eating to increase their nutritional value, and avoid cooking.
hi Elise- that's a great idea! unfortunately i cant eat sprouts of any kind now so- only cooked lentils for me :)