Tuesday, 2 October 2012

Lentil Salad Recipe

  • 1 cup or so of lentils (canned or prepared dry)
  • ¼ to ½ of red onion (diced)
  • Bunch of fresh parsley
  • Juice and zest of one lemon
  • Dollop or so of Olive Oil
  • Kosher salt to taste

  • Micro planer
  • Knife and cutting board


Prepare lentils, add to container with lid (Tupperware), dice onion and add, chop parsley and add, zest and juice lemon, add olive oil and salt to taste – cover and refrigerate to let flavors come together

Simple recipe – great on toast, as a side dish, or as an appetizer dip

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