– 1 cup green or brown lentils, rinsed – 3 cups water – 1 English cucumber, diced – 1/2 cup Kalamata olives, pitted and halved – 1/4 cup red onion, finely chopped – 1/4 cup fresh parsley, chopped – 2 tbsp extra virgin olive oil – 2 tbsp red wine vinegar – 1 clove garlic, minced – Salt and pepper to taste – Optional: crumbled feta cheese, cherry tomatoes, chopped bell peppers
Cook Lentils: In a medium saucepan, combine the rinsed lentils and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and let the lentils cool to room temperature.
Prepare Vegetables: While the lentils are cooking, dice the English cucumber, chop the Kalamata olives, finely chop the red onion, and chop the fresh parsley.
Make Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
Combine Ingredients: In a large mixing bowl, combine the cooked lentils, diced cucumber, halved Kalamata olives, chopped red onion, and chopped parsley.
Add Dressing: Pour the dressing over the lentil mixture in the bowl. Toss everything together until the ingredients are evenly coated with the dressing.
Chill: Cover the bowl with plastic wrap or a lid and refrigerate the lentil salad for at least 30 minutes to allow the flavors to meld together and the salad to chill.
Stay updated for more !