Week Six- Part Two: Easy Lentil Salad

I like lentils, but until recently, I have never made them at home. Last week, I planned to share a lentil soup that I crockpotted, but mostly it just tasted like chili and wasn't worth post. This week I made a super simple lentil salad-- no real measurements, just a basic salad framework.

Cold Lentil Salad with Cucumber

Fresh Ingredients:

1/2 an English cucumber

1/2 a lemon

A bunch of dill

A bunch of flat leaf parsley

Pantry Ingredients:

1 cup lentils

3 cups stock (I used chicken, but veggie would make it vegan.)

Extra-virgin Olive Oil

Red Wine Vinegar

Salt

Pepper

1.) Rinse and pick over the lentils. Combine lentils and stock in a pot and bring to a boil for five minutes. Reduce and simmer for 20 to 30 minutes until tender. Drain.

2.) While lentils are cooking, chop cucumber, a handful of dill, and a handful of parsley. Combine, salt generously and squeeze lemon juice over the mixture.

3.) When lentils are drained and slightly cooled, combine with cucumber and herb mixture. Drizzle with a healthy dose of olive oil, red wine vinegar, salt and pepper. Adjust all seasoning to taste. Eat immediately or (even better) chill and then serve.

Eat up!