A refreshing salad perfect for a light meal.
1 cup dry lentils (or 2 ½cups cooked)
1 pepper (your favorite color), diced
½ cup radishes, chopped
¼ cup parsley, chopped
¾ tsp lemon zest
1 lemon, juiced
1 tsp Dijon mustard
1 Tbsp olive oil
Cook the dry lentils in boiling water until tender, but do
not over boil them. They taste best when slightly crisp.
Mix the cooked lentils (drained) with bell peppers, radishes,
parsley. Add the sauce and enjoy! Serve at room temperature or cooled.
Serving Size: 2 // Calories per serving: 180