A nutritious salad rich in plant-based protein, perfect for a light lunch or dinner.
Ingredients:
1 cup cooked lentils
1/2 cucumber, diced
1/2 tomato, diced
1/4 red onion, finely chopped
2 tablespoons chopped fresh parsley
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and black pepper to taste
Instructions:
- In a large bowl, combine the cooked lentils, cucumber, tomato, red onion, and parsley.
- In a small bowl, combine the lemon juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the lentil salad and toss gently to combine all the ingredients.
- Serve immediately or refrigerate for at least 30 minutes to allow the flavors to blend. Can be stored in the refrigerator for up to 2 days.
