Ingredients
- 1 can organic lentils
- 2 medium tomatoes (seeded and diced)
- 1/2 cup chopped parsley
- 1/4 cup capers (baby or chopped)
- 1/2 cup Kalamata olives (chopped)
- 1/4 cup olive oil (extra virgin cold pressed)
- 1/4 cup lemon juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- salt and fresh cracked pepper to taste
Directions
Drain and rinse the lentils, combine
with the tomato, capers and olives.
Combine the olive oil, lemon juice,
balsamic vinegar, mustard, salt and
pepper and pour over the lentil
mixture.
Just before serving add the parsley
and combine well.
You can use this as a base for grilled
vegetables, tofu or other meat
replacements, or to stuff breads.
Toasted nuts like almonds also make a
good garnish for the salad.
Serves: 2
Preparation time: 15 mins