Updated: May 17
When you get busy, it's great to have your food organized and prepped before the week get's started. Try this recipe to keep you ahead of the game and eating healthy.
Mediterranean Lentil Salad
Makes 4 servings
1 cup uncooked green -or- red lentils ( 2 ½ cups cooked)
1 cup diced English or Persian cucumbers
1 cup cherry tomatoes, quartered
1/4 cup diced red onion
1/4 cup flat leaf parsley, chopped
1/4 cup kalamata olives, chopped
1/3 cup crumbled feta cheese
1 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
2 tsps dijon mustard
1 tsp honey
1 tsp dried oregano, crushed between the palms of your hands
Kosher salt and fresh ground black pepper to taste
To cook lentils: Add the dry lentils to a mesh strainer and rinse with water. Place them In a medium sized saucepan with 3 cups of water and bring to a boil. Once boiling, cover with a lid, reduce the heat and simmer for 20 minutes or until tender, but not mushy. Drain the lentils of any excess water and add them to a serving bowl, letting them cool while you prepare the remainder of the salad.
Whisk together the ingredients for the vinaigrette and set aside.
Add the remaining salad ingredients to the cooled lentils along with the vinaigrette. Gently stir everything together until combined. Taste for seasoning. Serve or cover and refrigerate until ready to serve.
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