Lentil Salad

24 May

I had tried a lentil salad from a local vendor, and decided I wanted to try and make my own.  I usually use lentils in soups, so I was excited to try a salad.  Like pasta salad, Lentil Salad could be done a ton of different ways.  I’m already thinking about what combinations to try next, like maybe tomatoes, olives, and feta cheese.  Plus, lentils are very good for you too.  Always great when something tastes good and is good for you!

Lentil Salad

 

Lentil Salad

What you need:

1 cup lentils (I used Palouse Brand Spanish Pardina Lentils)
1/2 cup seeded and chopped  mini sweet peppers or bell pepper
1/2 cup cucumber, cut in small chunks
1/2 cup cherry tomatoes, seeded and diced
1 bunch green onion, diced
1 tablespoon fresh parsley, minced
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon Italian blend seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper

How to make it:

Rinse lentils and drain.  Place lentils in a medium sauce pan with 3 cups of water.  Bring to a boil, then reduce heat to simmer.  Cover and cook for 30 minutes, or until lentils are tender.  Drain.  Run cold water over lentils and drain.  Allow to cool for a few minutes.

Place cooled lentils in a large bowl.  Add peppers, cucumber, tomatoes, green onion, parsley, and Parmesan cheese.   Mix together.

Whisk together olive oil, red wine vinegar, garlic powder, Italian blend seasoning, salt, and pepper to make the vinaigrette.

Pour the vinaigrette over the lentils and vegetables.  Mix in well to fully coat.  Cover and refrigerate before serving.

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