Lentil Salad

Ingredients

• 1 cup lentils
• 4 cups water
• 1 bay leaf
• 1 large cucumber (finely diced)
• ½ red onion (finely diced)
• 1 cup Medjool dates (finely diced)
• 1 small bunch flat leaf parsley
• 1 recipe Lemon Vinaigrette ((I use half in this recipe))

Steps

1. 1

   Cook the lentils. In a medium saucepan, add the lentils, water, and bay leaf. Bring the water to a boil, then reduce heat to very low, cover the pot, and simmer for 16 to 20 minutes. The lentils should be soft but not at all mushy.

2. 2

   Assemble the salad. Drain the lentils, and chill them in the fridge for a few minutes. Then, add the diced cucumber, red onion, dates, and parsley.

3. 3

   Add the dressing. Drizzle the lemon vinaigrette on top and toss it all together.