Ingredients

The following ingredients have 3 Servings
  • 3/4 cup uncooked green lentils (rinsed)
  • 2 cups water
  • 1 red bell pepper (chopped)
  • 2 Persian (mini) cucumbers (sliced)
  • Large handful little tomatoes (halved)
  • 1 tablespoon capers
  • 2 tablespoons red onion (chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 1 tablespoon fresh mint (chopped)
  • Juice of 1/2 lemon (or to taste)
  • 1 tablespoon olive oil (or to taste)
  • Salt & pepper (to taste)

Instruction

  • Rinse the lentils and add them to a medium pot along with the 2 cups of water over medium-high heat. Bring to a rapid simmer then reduce the heat so it gently simmers for 30-40 minutes or until the lentils are cooked.
  • Meanwhile, prep the other ingredients and add them to a medium salad bowl. 
  • When the lentils are done (they shouldn't be mushy, but they shouldn't be too firm either), drain them and rinse with cool water and then drain them again and add them to the salad bowl. 
  • Add the lemon juice and olive oil (you may need to add more depending on your taste preferences). Add salt & pepper to taste. Toss. Salad will keep for a few days in the fridge.