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Summer Lentil Salad

This lentil salad is light and refreshing. You can eat it over greens, in a wrap or all by itself (its that good).
Ready In:
30 minutes
Prep:
10 minutes
Cook:
20 minutes
Servings:
4
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Lentil salad
  • 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

Makes 4 servings.

1 serving 205 calories, 37g carbs / 1g fat / 14g protein

 

Instructions

  1. 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 youll 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.
  2. 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.
  3. 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 :)

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