Red Lentil Salad with Fresh Herbs
Description
Enjoy this light, vegan red lentil salad with fresh herbs, scallions, tomatoes, and a light olive oil and lemon juice dressing.
Ingredients
•
1 (14 1/2 ounce) can vegetable stock
•
7 ounces red lentils, picked over and rinsed
•
1 cup minced fresh parsley
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1/2 cup minced fresh mint
•
2 medium chopped green onions, white and green parts separated
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2 medium Roma tomatoes, seeded, diced
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1/4 cup extra-virgin olive oil
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1 medium lemon, zested and juiced
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salt to taste (optional)
Directions
1
Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
2
Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
3
Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
4
Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.