Servings: 6 (about 2 cups) Calories per serving: 444
- 250 grams or one bag of lentils
- 1 spring onion, chopped (optional)
- 4 tomatoes in cubes
- 2 celery stalks, sliced
- parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce (optional)
How to make: Rinse the lentils and boil them for about half an hour or until the lentils are soft but not overcooked. You can add couple of bay leaves in the water while boiling. Drain the lentils, add salt & pepper and combine them with the tomatoes, celery, and lots of parsley. Add olive oil, vinegar and, optionally, soy sauce, to your taste. Your dish is ready.
Notes and tips: Add the salt and pepper while the lentils are still hot but the tomatoes, celery and parsley after they have cooled.
Update: January 11, 2017
Today I this salad with regular wine vinegar because I’m on a diet and want to avoid the sugar you get from balsamic vinegar. I also left out the soy sauce but added a whole lot of parsley. Lunch for word ready!