Quick Mediterranean-Inspired Lentil & Summer Vegetable Salad
A vibrant and satisfying no-cook salad featuring protein-rich lentils and crisp seasonal vegetables, tossed in a simple Mediterranean-style vinaigrette for a speedy lunch in just 2 minutes.
Ingredients
- Cucumber, diced100 g
- Tomato, diced100 g
- Bell pepper (any color), diced50 g
- Red onion, finely chopped20 g
- Hard-boiled eggs (pre-cooked), roughly chopped4 pcs
- Bell pepper (any color), diced50 g
- Extra virgin olive oil15 ml
- Red wine vinegar10 ml
- Salt1 g
- Black pepper0.5 g
- Canned brown lentils, drained and rinsed200 g
- Fresh parsley, chopped (optional)5 g
Instructions
- 1Step 1
In a medium bowl, combine the drained and rinsed canned lentils, chopped hard-boiled eggs, diced cucumber, tomato, bell pepper, and finely chopped red onion.
- 2Step 2
In a small cup or bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper to make the dressing.
- 3Step 3
Pour the dressing over the salad ingredients.
- 4Step 4
Gently toss to combine.
- 5Step 5
Garnish with fresh chopped parsley if desired.
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