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Lentil Salad

Michelle DeBerge
  • 35 minutes
  • Serves 4

INGREDIENTS

1 cup

dried lentils

4 cups

water

1/2

English cucumber, diced

2

roma tomatoes, seeded, diced

1/2

purple onion, diced

1

red pepper, diced

2 tbsp

fresh flat leaf parsley, chopped

3 tbsp

dijon mustard

3 tbsp

good olive oil

1/2 cup

white balsamic vinegar (apple or white works also)

1/2 tsp

salt

fresh black pepper