Ingredients
– 1 cup green lentils
– 2 cups water
– 1 cup shelled edamame (fresh or frozen)
– 1 cup halved cherry tomatoes
– 1 cucumber, diced
– 1/4 cup red onion, finely diced
– 1/4 cup fresh parsley, chopped
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Method
1. Rinse the lentils under cold water. Combine lentils and water in a pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain and let cool.
2. If using frozen edamame, cook according to package instructions. Drain and let cool.
3. In a large bowl, mix together the cooled lentils, edamame, cherry tomatoes, cucumber, red onion, and parsley.
4. In a small bowl, whisk olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or chill in the fridge for 30 minutes for better flavor.
You may also be interested in the following websites:
recipebix.com
GardenBix.com
horselife.org
freescience.info
