
06/17/2025
Ingredients:
4 cups fresh parsley
½ cup fresh mint
1 garlic clove
1 tomato
½ cucumber
4 green onions
¼ cup fresh lemon juice
2 tbsp EVOO
1 can lentils
½ tsp salt, ½ tsp cumin ¼ tsp
pepper
Instructions:
Drain lentils, and rinse them well.
Dice tomato and cucumber. Remove seeds of desired, especially if meal-prepping the salad. Finely chop the parsley, mint, and green onions.
To make dressing, add the lemon juice, olive oil, grated garlic, cumin, salt, and pepper. Whisk well.
Add ingredients to large bowl and pour the dressing over, tossing gently to combine.
Serve immediately, or if not eating immediately, add dressing before serving. Will keep nicely refrigerated for 3 days.
Can also be made with bulgar, cous cous, or quinoa.