This lentil and pepper salad makes a fresh, easy lunch or a great side dish at dinner time. Lentils are a great, and cheap, source of protein and amino acids. Eat up!
Nutritional value per serving; Calories 250, Fat 8g, Protein 15g, Carbs 34g
1 cup cooked lentils, Drained and rinsed
1 tsp sea salt
1/4 cup chopped parsley
1/2 cup diced, drained, and rinsed canned roasted red pepper
1 medium stalk celery, diced
1/2 cup diced red onion
1 cup diced and seeded tomatoes
2 cloves garlic, minced
2 Tbsp fresh squeezed lemon juice
2 Tbsp extra virgin olive oil
1/4 Tsp black pepper
Let dry lentils soak in water overnight. Rinse and then place is a small saucepan. Add enough water so that it rests about 2 inches above the lentils. Bring to a boil over med-high heat and then let simmer until tender. (approx. 15-20min.)
Meanwhile – combine parsley, pepper, celery, onion, tomatoes, garlic, lemon juice, oil, black pepper, and salt in a large serving bowl. Mix well to combine.
Rinse and drain cooked lentils, add to serving bowl, and toss to coat. Serve chilled.