Greek Lentil Salad
This recipe can be served as a side dish or as a main dish for lunch (or dinner!)
Prep Time: 00:10
Cook Time: 00:25
2 cups lentils, uncooked
2 can diced tomatoes or organic tomatoes
1 organic red bell pepper
1 organic green bell pepper
1 organic red onion, small
3 tbsp olive oil
2 tsp lemon zest
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried dill
2 garlic cloves, minced
2 tsp dijon mustard
1 recipe for overnight almond cheese
1In a large pot, cover lentils with 6 cups of water and place on the stove over medium heat. Cover and let simmer 15-20 minutes.
2While the lentils are cooking, rinse and chop the tomatoes, peppers, and onion. Set aside in a large serving bowl.
3In a small cup, whisk together the dressing ingredients (olive oil through dijon mustard). Set aside.
4When the lentils are done, drain any excess water and let cool. Add to the bowl with the vegetables and stir to combine. Add the dressing and stir again. Place in the refrigerator to thoroughly cool and let the flavors marinate.
5If desired, top with small chunks of almond cheese or any other non-dairy cheese of your choice.
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