Lentil Salad

By Manal Massoud

June 9, 2016

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This extra simple salad will hit the spot for just about anyone. Packed with plant based protein from the lentils, it's also an excellent alternative for anyone looking to reduce their animal protein intake. The recipe calls for bell peppers and tomatoes, but mixing and matching different veggies to your taste is always an option.

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Ingredients

2 cups Lentils

1 cup Colored peppers

2 Tomatoes

1/2 Parsley bunch

Dressing

1/4 cup Lemon juice

1/2 tsp Salt

3 tbsp Olive oil

1 tbsp Dried mint

Directions

Cook the lentils in boiling water (without salt, adding salt makes the lentils hard) until they are soft.

Chop all vegetables and parsley finely.

In a separate small bowl, whisk together the dressing ingredients.

Rinse the lentils with cold water, and once cooled mix in with the vegetables and dressing.

Manal is a self-taught cook who draws inspiration from her diverse Middle Eastern background, her family of six and globally iconic chefs like Nigella Lawson, Houreyya Zannoun and Martha Stewart. She hosts cooking classes and has her own website featuring her whole range of recipes. Her food philosophy is, “When baking follow the recipe, but when cooking, follow your heart”. See what Manal’s up to in the kitchen and get in touch with her at https://homemadebymanal.wordpress.com/

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