Lentil salad Greek

(85 kcal per 100g)

Ingredients:

For the salad:

• 1 Cup lentils

• 1 1/2 cups cherry tomatoes, cut in half

• 1 Cup diced into cubes of cucumbers

• 1 Cup green onions (leeks), chopped

• 1/3 Cup fresh dill, chopped

For the filling:

• 1 small garlic clove, peeled

• 1/2 teaspoon of salt

• 3 tbsp olive oil

• 1/4 Cup lemon juice

• 1/4 teaspoon black pepper

Instructions:

1. The lentils sort and rinse, then put in a small pan, cover with water. Cook, without boiling, heat a little smaller than average. Cook, partially closing the lid, for 25-30 minutes, or until the lentils do not become more or less soft, not mushy consistency. To drain the water.

2. Salad dressing: mince the garlic using a press, place in a bowl and mix with salt. Add oil, lemon juice and pepper, mix well with a whisk.

3. Mix the lentils with the dressing. Allow to cool at room temperature. Add cherry tomatoes, cucumbers, green onions and dill.

source: dgficc.com

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