This fresh and zesty lemon vinaigrette lentil salad is perfect for warm days or easy lunches!
Fresh lentils (cooked), romaine lettuce, poblano pepper, red onion, lemon juice, salt. sunflower oil.
Boil lentils for 20 – 40 minutes (until desired tenderness is reached). I cooked them for about 25 minutes. When cooked, remove from hot water to stop the cooking.
Chop up all your vegetables to your desired size. Separately, mix two tablespoons of sunflower oil and 3/4 tablespoon of freshly squeezed lemon juice. Add salt to taste. Mix well. Pour vinaigrette over salad. Mix well. Add more salt if needed.
So simple. So satisfying. So cheap to make!
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here’s how you make a lemon vinegrett lentil salad First you’re going to chop up some romaine lettuce Then you’re going to chop up some onions semifinely and a pablano pepper semifinely Then you’re going to add all of your ingredients to the salad as well as your precooked lentils And you’re going to make your vinegrett by getting some lemon juice and sunflower oil and adding some sea salt and mixing that well Then you’re going to put that on top of the salad And I’m telling you this salad is so satisfying It’s so quick and so simple and so cheap Try it out