Lentil Salad

One of my go-to's. I eat this cold all summer, and room temp the rest of the year. Perfection.

(Serves 4)

2 cups of cooked green/brown lentils (boil for 30 minutes with an onion, sliced into two halves)

1 shallot, minced

1 tsp fresh chopped parsley (or ½ tsp dried)

1 Tbsp olive oil or linseed oil

1 tsp red wine vinegar

½ tsp sea salt

¼ tsp ground black pepper

Place hot lentils on top of minced shallot and let it soften them. Let cool completely. Stir in remaining ingredients. Serve either room temperature or cold.

Protein per serving = 8 g

#salad #lentil