Lentil Salad
A vibrant Lentil Salad with sweet mini peppers, beefsteak tomatoes, cucumber, and fresh parsley, tossed in a zesty dressing of lemon juice, olive oil, cumin, garlic powder, salt, and black pepper.
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Ingredients
- 2 425g cans lentils, drained + rinsed
- 4 sweet mini peppers - sliced (see notes)
- 1 large beefsteak tomato - roughly chopped (1 cup) (see notes)
- 1/2 English cucumber - sliced and cut into quarters (1 cup)
- 1/2 cup fresh parsley - chopped
Dressing
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder or onion powder
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
Instructions
- Into a medium size salad serving bowl, add lentil salad ingredients, stir to combine.
- Into a small bowl (or mason jar) add dressing ingredients, and whisk to combine (or if using a mason jar, seal and shake to combine). Pour the dressing over the lentil salad, stir to combine.
- Serve your lentil salad cold or at room temperature. If serving cold, cover and place in the fridge for 1-2 hours before serving.
Notes
Lentil Salad is best enjoyed on the same day it’s made. If you need to make this salad ahead of time, prepare different components separately by draining lentils, cutting the vegetables and preparing the dressing. Store ingredients separately in the fridge, and combine when ready to serve.
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