Green Lentil Salad

My decision to make a green lentil salad coincides with my memory of not cooking lentils at home for many years.

During the period when I was working full-time (when I was not working from home), I may have been cold because our cook had to cook lentils every week. Black lightning cries in the mess hall are ringing in my ears like it was yesterday.

I'm planning to make different lentil recipes this week. Food and soup can be good.

For the lentil salad, I soaked 1 cup of green lentils overnight, and boiled them for about 15 minutes in the morning, taking their foam from time to time. If you are going to make a salad, it should not fall apart, but check whether it is well cooked by tasting one of them without taking it off the stove. If it is in full consistency, rinse it with cold water after straining it.

I used pomegranate vinegar as vinegar, so it has a more pleasant aroma. Love…

Ingredients for Green Lentil Salad Recipe

• 1 cup boiled green lentils
• 2 carrot
• 1 can of sweet red pepper
• 8-10 stalks of spring onions
• Half a bunch of parsley
• Half a bunch of mint
• The juice of half a lemon
• Vinegar
• Olive oil
• Salt

How to Make Green Lentil Salad Recipe?

1. Take the boiled and drained lentils into a mixing bowl.
2. Peel and grate the carrots, finely chop the red pepper. Wash and finely chop the mint, spring onions and parsley.
3. Mix the lemon juice, vinegar and olive oil in a small bowl with a little salt.
4. Add the chopped salad ingredients to the lentils and mix well. Pour the sauce you prepared just before serving.