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30 minFirst cook your lentils. If you have an Instant Pot combine lentils with 2 cups of water and cook on manual, sealed for . 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 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 :)
Every recipe here and every ebook recipe, turned into weekly plans and grocery lists. Dinner decided, groceries listed, progress tracked.
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