Lentil Parsley Salad

Name: Lentil Parsley Salad
Cook time: 15 min
Total time: 15 min
Yield: 9
Ingredients: 175 g red lentils; 7-10 Tbsp Salt; 3 Federation flat leaf parsley; 2 red onions; 2 Garlic clove; 1 1/2 -2 Lemons; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 9

175 g red lentils
7-10 Tbsp Salt
3 Federation flat leaf parsley
2 red onions
2 Garlic clove
1 1/2 -2 Lemons
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil

Directions

1
Simmer the lentils in 450 ml of boiling salted water, covered, for 5-6 minutes. Drain and let cool off. In the meantime wash parsley, dab dry and cut the leaves into fine strips.
2
Peel onions and garlic. Chop the onion finely, press the garlic through a garlic press. Squeeze lemon and mix the juice with salt, pepper, onions and garlic. Beat the oil into it.
3
Mix the lentils and parsley. Add the marinade to the salad just before serving.