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Mediterranean Summer Lentil Salad

What you need: 

1 can organic lentils
2 medium tomatoes (seeded and diced)
1/2 cup chopped parsley
1/4 cup capers (baby or chopped)
1/2 cup Kalamata olives (chopped)
1/4 cup olive oil (extra virgin cold pressed)
1/4 cup lemon juice
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
salt and fresh cracked pepper to taste

What you do: 

Drain and rinse the lentils, combine with the tomato, capers and olives.
Combine the olive oil, lemon juice, balsamic vinegar, mustard, salt and pepper and pour over the lentil mixture.
Just before serving add the parsley and combine well.
You can use this as a base for grilled vegetables, tofu or other meat replacements, or to stuff breads. Toasted nuts like almonds also make a good garnish for the salad.

Preparation Time: 
15 mins
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Great additives: feta cheese, diced red and green peppers, chopped carrots, walnuts, and red onion!

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I used about 2 cups of lentils.

Pretty well-seasoned, definitely not just plain lentils. There could probably be less dressing, actually.

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