Lentil Salad
Ingredients:
Salad Ingredients
- Lentils (small brown or green lentils )
- Cucumbers (Persian or Lebanese cucumbers)
- Tomatoes (roma or cherry tomatoes)
- Red onion
- Feta cheese
- Parsley
- Pumpkin Seeds
Dressing Ingredients
- extra virgin olive oil
- lemon juice
- dijon mustard
- salt
- black pepper
Rinse dried lentils under cold water. Then add 2 cups of water and a pinch of salt over medium-high heat
Once boiling, reduce to medium heat for 12-20 minutes, until the lentils are cooked
Drain lentils through a colander and allow to cool. If using canned lentils, drain and leave aside for now
Whilst lentils are cooking chop up all veggies into similar small cubes, finely chop parsley and dice or crumble the feta cheese
Optional, if you wish to remove the harsh onion flavor, soak in a small bowl of water for 5-10 minutes
Optional, toast pumpkin seeds in a saucepan for 3-5 minutes on low heat, then add a pinch of salt and allow to cool
Add all of the dressing ingredients to a mason jar and shake well to mix
Add all ingredients to a bowl, except the pumpkin seeds. Pour over the dressing and mix to combine
Sprinkle over toasted pumpkin seeds and it’s ready to serve. Enjoy!
NCAA WOMEN’S 