Quick Lentil and Vegetable Salad
A vibrant and filling no-cook salad featuring protein-rich lentils and a medley of crisp, seasonal vegetables tossed in a simple vinaigrette.
Ingredients
- Bell Pepper150 g
- Cucumber150 g
- Tomatoes200 g
- Onion40 g
- Bell Pepper150 g
- Olive Oil30 ml
- Vinegar10 ml
- Salt2 g
- Pepper0.6 g
- Lentils400 g
- Parsley10 g
Instructions
- 1Step 1
Drain and rinse the canned lentils thoroughly under cold water (1 minute).
- 2Step 2
Wash and dice the bell pepper, cucumber, and tomatoes into bite-sized pieces (5 minutes).
- 3Step 3
Finely chop the onion and parsley (2 minutes).
- 4Step 4
In a large bowl, combine the drained lentils, diced vegetables, chopped onion, and parsley.
- 5Step 5
In a small bowl, whisk together the olive oil, vinegar, salt, and pepper to make the dressing (1 minute).
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