Fresh and light, yet packed full of flavor and protein, this lentil salad is the perfect meal for a hot summer day. It will give you all the nutrients and vitamins to keep you healthy and happy. Our talented board member, Jillena Hernandez, created this simple yet flavorful dish that anyone can whip up at home for their families!
- 2 cups dry lentils
- 1/4 cup red wine vinegar
- 1/8 cup olive oil
- 3/4 cup cherry tomatoes, halved
- 1 whole bell pepper, chopped small
- salt to taste
Boil 2 quarts of water, add the lentils. Boil for approximately 15 minutes. There is no exact timing because each batch of lentils vary in size and density. Test the lentils for firmness. Drain immediately after the first lentils start splitting open. You want the lentils to hold up in the salad without turning to mush.
Toss in all of the other ingredients and let sit in the refrigerator for an hour before serving.
Recipe and photo by Jillena Hernandez.
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