Ingredients
Method
Cooking Lentils
- In a pot, combine lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes. Drain excess liquid if needed.
Mixing Ingredients
- In a large bowl, mix together the cooked lentils, bell peppers, cherry tomatoes, cucumber, and red onion.
Making the Dressing
- In a small bowl, whisk together lemon juice, minced garlic, olive oil, salt, and pepper.
Combining Everything
- Pour the dressing over the lentil mixture and toss to combine.
- Serve topped with fresh parsley or cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For meal prep, keep the dressing separate to maintain vegetable crunchiness. This dish can also be frozen for up to 2 months.
