Lentil Salad

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Lentil Salad

 

 

two 400 g (14 oz) cans brown lentils, drained, rinsed

1 small red onion, thinly sliced

1 Lebanese cucumber, halved, sliced

2 tomatoes, chopped

1/2 cup mint leaves, shredded

1 1/2 tablespoons (6 tsp) lemon juice

1 tablespoon (4 tsp) extra virgin olive oil

 

 

Combine lentils, onion, cucumber, tomatoes, mint, lemon juice and oil

in a bowl. Season then toss to combine.

 

 

Serves 4.