Inspired by greek pasta salad, I decided to substitute pasta for these fiber all-stars! Lentils are nutrient rich, packed with iron and protein, and they absorb flavor like pros. Tossed with fresh cucumbers, ripe tomatoes, and refreshing lemon, perfect for a summer day.This dish works wonders as a super tasty side, but it’s filling enough to take on lunch duty.

 

What you need:

  • 1 cup dry lentils
  • 1 cup diced cucumber
  • 1 cup diced roma tomatoes
  • 1/2 cup diced red onion
  • 1/4 cup chopped black olives
  • 1 tbsp finely chopped cilantro
  • 2 tbsp olive oil
  • juice of 1.5 lemons
  • feta cheese (for sprinkling)

Begin by bringing a pot of salted water to a boil, add lentils and cook for 25- 30 mins. Once lentils are tender, drain and let cool for about 15 mins.

In a large bowl, combine all ingredients and gently toss. Place in a sealed container and let sit in refrigerator for 1 hour. Sprinkle on feta cheese just before serving.

Yield: 8 servings


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