Ingredients

The following ingredients have 7 Servings
  • 4 cups cooked and cooled green lentils* (you could also use canned lentils)
  • 1 large carrot (finely diced)
  • 2 lebanese cucumbers (finely diced)
  • 1/2 cup toasted unsalted sunflower seeds
  • 1/4 cup finely chopped parsley
  • 1/4 medium red onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 tbsp extra-virgin olive oil
  • the juice of 1/2 lemon
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/2 tsp ground black pepper

Instruction

  • Add all the ingredients to a large bowl and toss gently to combine.
  • Serve immediately or place in the fridge for about an hour to allow flavors to meld.
  • This salad will keep for up to a week in the refrigerator.