Ingredients
Dressing
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1/8 teaspoons Black pepper
- 1/2 teaspoons Salt
Instructions
- Boil the lentils as indicated on the package, in this case, the Pardina lentils are cooked for 20 minutes. Drain and drain in a colander, rinse with cool water.
- Cut the bell pepper into small pieces, and finely chop the onion.
- Cut the cucumber and tomato into small cubes.
- Prepare a dressing of olive oil and lemon juice, season with pepper and salt. In a bowl, mix all the vegetables, lentils and pour over the dressing. Mix it.
- Put the finished salad into glasses. Garnish with herbs and a slice of lemon. Serve to the table.