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Lentil and Herb Salad

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Serves 6 | 
A great addition to Fall dinners.

Ingredients:

1 cup dried lentils
1/2 cup red onion, finely chopped
1/4 cup parsley, finely chopped
2 tablespoons fresh, finely chopped basil
1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons rice vinegar
2 tablespoons olive oil

Directions:

  1. Sort and rinse lentils. Transfer to a medium pot and cover with two inches of cold water.
  2. Cook lentils on medium heat until they are just tender, about 15-20 minutes. Drain and rinse lentils in a colander. Allow them to drain and cool to room temperature before combining with the rest of the ingredients.
  3. In a medium bowl, combine oil, vinegar, salt, and pepper. Whisk until well combined, then add lentils, onion, basil and parsley to the bowl. Toss gently until well combined.
Main Ingredient: Legumes, Lentils
Course: Salad, Side, Lunch, Dinner

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High Fiber
Fall
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