Ingredients
8
8 servings
- •1 (14.5 ounce) can vegetable stock
- •7 ounces red lentils, picked over and rinsed
- •1 cup minced fresh parsley
- •½ cup minced fresh mint
- •2 medium chopped green onions, white and green parts separated
- •2 medium Roma tomatoes, seeded, diced
- •¼ cup extra-virgin olive oil
- •1 medium lemon, zested and juiced
- •salt to taste (optional)
Instructions
- Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
- Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
- Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
- Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.
Nutritional Facts
Per 8 servings
- Calories: 172
- Carbohydrate: 19g
- Fat: 8g
- Fiber: 5g
- Protein: 8g
- Sugar: 2g
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