Empty My Fridge
Mediterranean Lentil Salad
Ingredientes
- Green lentil1 taza
- Canned chickpea1 taza
- Red onion · chopped⅓ tazas
- Bell pepper · chopped½ tazas
- Cucumber · chopped½ tazas
- Black olive · sliced⅓ tazas
- Queso feta¼ tazas
- Parsley · chopped2 cdas.
- Extra virgin olive oil3 cdas.
- Lemon1 cda.
- Dijon mustard1 cdta.
- Garlic2 dientes
- Orégano · dried1 cdta.
- Salt
- Black pepper
Preparación
- Rinse the lentils in a colander, then put them in a pot with 3 cups (720 ml) of water. Bring to a boil over high heat, cover, and simmer on low until cooked through (about 20 minutes in the creator's test; check the package).
- Drain the lentils, rinse under cold water, shake off excess water, and put them in a large bowl.
- Add the chickpeas, red onion, red bell pepper, cucumber, black olives, feta and parsley to the bowl. Season with salt and pepper and mix gently.
- In a separate bowl, whisk the olive oil, lemon juice, Dijon mustard, grated garlic and oregano. Season with salt and pepper.
- Pour the dressing over the salad and mix gently until well combined. Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.
Resumido del vídeo de Spain on a Fork. Míralo para los detalles.
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