Salad with Lentils and Vegetables
The high temperatures during Summer require a light diet but without compromising on vitamins. And when legumes as lentils and vegetables are on the same plate, then we get the desired result!
Ingredients
- 400 grams boiled lentils
- 1 piece red pepper
- 1 piece yellow pepper
- 1 piece orange pepper
- 150 grams cherry tomatoes cut in half
- 3 pieces spring onions in slices
- 50 grams capers
- 1/2 bunch parsley
- 1 leaf laurel
Ingredients for the dressing:
- 1/2 teacup olive oil
- 1 piece orange juice
- 1 tablespoon mild mustard
- 1/2 teaspoon cumin powder
- salt
- pepper
Instructions
- Wash the lentils well and put them in a pot of water and boil for five minutes.
- Then drain the water and add the lentils back into the pot along with a bay leaf, cover with the water, and let boil for about 45 minutes.
- Drain the lentils, discard the bay leaf and set aside to cool.
- Clean and wash the vegetables and cut them, leaving them aside.
- Pour the cooled lentils into a deep salad bowl with the vegetables and mix gently.
- In a bowl, add all the ingredients for the dressing, mix and pour over the salad.
- Refrigerate it until ready to serve, so that it is cool.