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The Best Lentil Salad

Angela Simpson
  • minutes
  • Serves

INGREDIENTS

1 1/2 cups

green or brown lentils, uncooked and thoroughly rinsed

2 cups

low-sodium broth + 1 cup water

1/3 cup

red onion, diced

1 cup

ripe cherry tomatoes, halved

1

yellow bell pepper, seeded and diced

1

generous tablespoon fresh thyme

1/4 cup

freshly chopped parsley