Summer Lentil Salad

Prep: 10 minutes Cook: 20 minutes Serves: 2

From Hannah:

This lentil salad is light and refreshing. You can eat it over greens, in a wrap or all by itself, it's that good.

Ingredients

1 cup dry brown or green lentils

1 english cucumber, diced

15 cherry tomatoes, chopped in half

2 garlic cloves, minced

1/2 red onion, minced

1/2 cup fresh basil, chopped

1 lemon, juiced

1/2 tsp salt

1/2 tsp black pepper

First cook your lentils.
If you have an Instant Pot combine lentils with 2 cups of water and cook on manual, sealed for 9 minutes. Let the pressure release naturally.
On the stove top you'll need to use 4 cups of water.
Add the lentils and water to a pot. Bring the pot to a boil, reduce heat to a very low simmer, cover the pot with a lid and cook for 20-30 minutes or until tender but not mushy.
Once lentils are done drain and transfer to a large mixing bowl.
Add in your lemon juice, minced garlic, basil, salt and pepper and toss.
Then add in your cucumber and tomatoes. Let sit in the fridge for a few hours so the flavors can meld together.
Then you can serve this over rice, a salad or in a wrap! It is a great way to add more healthy plant protein to your meals.
My favorite way to eat this is over a bed of greens that I massaged with avocado and a little hummus on top. I like to make a batch on Sundays to make lunches easy for when I'm too busy to cook :)