Lemon Lentil Parsley Salad

Ingredients

  • 2 cups green lentils

  • 6 cups water

  • 1 cup fresh parsley, chopped

  • 1/4 cup extra virgin olive oil

  • 6-7 tbsp fresh lemon juice, or more to taste

  • 1/4 tsp sea salt, or to taste

  • 1/8 tsp cayenne pepper

Instructions

  1. Boil lentils in 6 cups of water, then simmer for about 15 minutes until tender. Drain lentils, and rinse with cold water. Drain well.

  2. Place lentils in a mixing bowl. In a small bowl, whisk together olive oil, fresh lemon juice, sea salt and cayenne. Pour the dressing over the lentils and add fresh chopped parsley to the bowl. Stir all ingredients together until the lentils are evenly coated with dressing and the parsley is dispersed throughout.

  3. Refrigerate in a covered container for about 30 minutes, or until chilled. Serve. Will last 4-6 days in the refrigerator in a sealed airtight container.

Recipe adapted from toriavey