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Lunch Today: Veggie and Lentil Salad
Paula Gallagher on
The weekend that kicks off summer is around the corner and many will be coming together to enjoy meals together. This recipe is perfect for a potluck. Fresh and filling, this fiber-filled dish is the perfect complement to burgers and hot dogs (especially vegan ones). It also is protein packed, so fill a pita with this veggie and lentil salad and it is a meal all on its own.
Lentils are packed with protein, fiber, vitamins and minerals. The veggies offer a wonderful freshness plus tons of vitamins, minerals and fiber. Easy to make and delicious, this vegan salad will please everyone. This is a versatile recipe, so feel free to experiment with your favorite vegetables.
Veggie and Lentil Salad
Makes 4 Servings
• I cup brown or green lentils
• 1 tomato, diced
• 1 cucumber, peeled and diced
• 1 orange or red pepper, cubed
• 1 clove garlic, finely chopped
• 3 or 4 Kalamata olives, chopped
• 1 tbsp fresh basil, chopped
• 1/4 cup balsamic vinegar
Rinse and clean the lentils to make sure they have no stones and pour into a large pot of water. Boil gently for 20 minutes or until tender. Strain and let cool on a tray in the refrigerator.
In a large bowl, mix the lentils with the remaining ingredients. Season with salt and pepper. Serve the salad cold.
Recipe thanks to Physicians Committee for Responsible Nutrition.
Photo from here, with thanks.
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