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A hearty, warming salad that can be served as a main course or alongside with your favorite meat and fish dishes.


300 grams green lentils
1 medium red onion, sliced thinly
8 cherry tomatoes
1/2 cup extra virgin olive oil
60 ml balsamic vinegar
1/4 cup chopped flat leaf parsley
salt and pepper, to taste


* In a large pot or pan, boil lentils with a generous amount of water until tender. Drain and run under cold water to stop the cooking process. Drain thoroughly and set aside.

* To make the dressing; mix olive oil and balsamic vinegar in a bowl.

* In a salad bowl, combine lentils, parsley, tomatoes and onions. Season with salt and pepper. Toss well. Drizzle dressing on the lentil salad and toss gently. Serve warm and enjoy!


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