Recommended to serve with any carbohydrate you desire, for example bread or crackers

- In advance: Cook the lentils (steps 1-4, approximately 20 minutes).
Alternately, use canned lentils to save time. - Total time: 10 minutes
- Servings: 1
Ingredients
- 70g dry green lentils (makes 175g when cooked)*
- 1 small-medium tomato, cubed*
- 75g cucumber, cubed*
- 4 capers (30g), in rings*
- 6 fresh basil leaves, chopped*
- 2 tsp olive oil**
- 2 tsp white vinegar**
- 1 tsp grainy mustard**
- Pinch of salt and pepper
Method
In advance;
- Rinse the lentils and add them to a pot.
- Cover with water and bring to a boil.
- Reduce to a simmer and cook for around 17 minutes or until soft.
- Drain and rinse with cold water to cool.
- In a large bowl, add the lentils, tomato, cucumber, capers, and basil.
- In a small bowl, mix the olive oil, white vinegar, mustard, salt, and pepper
- Pour the dressing over the lentil mix.
- Stir gently, ensuring that the lentils do not fall apart.
- Serve with any carbohydrate you desire and enjoy!
* You can easily change the amounts to your desire
** If you prefer salads with more dressing, you might want to double the quantities
** If you prefer salads with more dressing, you might want to double the quantities