Monday, January 23, 2017

Lentil Salad




4 cups of drained, cooked lentils
1/4 cup of extra-virgin olive oil
1/4 cup of fresh lemon juice
Minced fresh parsley to taste
1/2 teaspoon of crushed garlic
1/2 teaspoon of ground cumin
Salt and pepper to taste

Place the lentils in a large bowl. Add the remaining ingredients and toss gently.

Serve at room temperature.


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