By Aaron Wurm
Rinse 1 cup of green or brown lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook the lentils uncovered for about 20-25 minutes until they are tender yet still firm. Drain the lentils and let them cool.
While the lentils are cooking, prepare the vegetables. Dice 1 medium cucumber, 1 large tomato, and 1/4 medium red onion. Roughly chop 1/4 cup of parsley (leaves only). Set these vegetables aside.
In a small bowl, prepare the dressing by squeezing the juice of 1 lemon. Add 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk the ingredients together until well combined.
In a large serving bowl, combine the cooled lentils, diced cucumber, tomato, red onion, chopped parsley, and 1/4 cup of kalamata olives. Pour the dressing over the salad and gently toss until all the ingredients are well mixed and coated with the dressing.
Lightly toast 4 whole wheat pitas in a toaster or on a skillet over medium heat for 1-2 minutes on each side until slightly crispy.
Serve the Mediterranean Lentil Salad with the toasted whole wheat pita on the side. Enjoy your meal!
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This Salad Mediterranean Vegetarian Healthy recipe is ready in 45 minutes and features green or brown lentils, water, cucumber and other delicious ingredients. Contains 320 calories total.
Rinse 1 cup of green or brown lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook the lentils uncovered for about 20-25 minutes until they are tender yet still firm. Drain the lentils and let them cool.
While the lentils are cooking, prepare the vegetables. Dice 1 medium cucumber, 1 large tomato, and 1/4 medium red onion. Roughly chop 1/4 cup of parsley (leaves only). Set these vegetables aside.
In a small bowl, prepare the dressing by squeezing the juice of 1 lemon. Add 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk the ingredients together until well combined.
In a large serving bowl, combine the cooled lentils, diced cucumber, tomato, red onion, chopped parsley, and 1/4 cup of kalamata olives. Pour the dressing over the salad and gently toss until all the ingredients are well mixed and coated with the dressing.
Lightly toast 4 whole wheat pitas in a toaster or on a skillet over medium heat for 1-2 minutes on each side until slightly crispy.
Serve the Mediterranean Lentil Salad with the toasted whole wheat pita on the side. Enjoy your meal!
Calories per Serving: 320
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