Lentil Salad

This is a great side dish or snack filled with protein. I typically make a lot and refrigerate it. It will keep for at least 1 week. It is a favorite among many, including myself.

Here’s to making life as simple as we can. Cheers!

Lentil Salad

2 cups brown lentils
1/2 lb cherry/grape tomatoes each diced into 8 small pieces
¼ cup fresh mint finely chopped
½ large red onion, finely chopped
¼ cup Olive oil
1 cup Balsamic Vinegar, I use blackberry balsamic from We Olive.
1 teaspoon Cumin
Salt & Pepper to taste

Boil lentils in medium sauce pan until cooked. Do not over cook the lentils; they should just be slightly soft. As soon as they are eatable drain them and rinse with cold water. Rinsing the lentils will stop the cooking process. Allow the lentils to cool. Mix in remaining ingredients. Refrigerate until cold.

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