Greek Mediterranean Lentil Salad

• 份量: 2 servings
• 活動時間: 10 minutes
• 總時間: 35 minutes

食材

1 cup dry lentils

1 garlic clove

1 bay leaf

1 ½ cup of cherry tomatoes

1 orange (or grapefruit cut in chunks)

½ diced onion

½ cup chopped fresh parsley

3 tablespoons Biolea extra virgin olive oil (plus more for drizzling)

1 ½ tablespoons red wine vinegar (you can also use lemon instead)

salt and pepper as needed

步驟

In a medium pot add the lentils, 2-3 cups water, the garlic clove cut in half and 1 bay leaf. Bring to a boil and than reduce heat and simmer for about 25 minutes until soft (but not mushy). Add water as needed. Drain and remove bay leaf and garlic and rinse with cold water. Set aside.

Cut the cherry tomatoes in half, dice the onion, cut the orange in bite size pieces and chop the parsley. Add all the vegetables, fruit and parsley to the lentils and toss gently.

Make the dressing by mixing the olive oil and vinegar with a dash of salt and pepper.

Add dressing to salad. Mix gently, cover with plastic wrap and let the salad chill (overnight preferably).

When ready to serve drizzle a bit of olive oil and add salt and pepper as needed.