November 23, 2015

5-Minute Lentil Tomato Salad


Just 5 minutes and 5 ingredients (or less!) is all it takes for this flavor-packed salad. I've been making it for years and always thought it was too simple for the site. But quick and easy is what it's all about here, and after devouring another batch I knew I had to share :) This actually started as something I threw together for a road trip - wanting healthy plant-based protein to keep us energized for driving. (I'm all about the road snacks!) It became a road trip ritual, and then a quick lunch or easy "pull out of the fridge" snack. It always disappears so fast! I've made it plenty of times without the chives so I left them optional, along with other herbs or olive oil if you wish. So tangy, flavorful, and delicious - hope you enjoy too!


Vegan, gluten-free
Serves about 4 side servings

Ingredients
15 oz. can lentils
1 1/2 cups cherry tomatoes
1/4 cup white wine vinegar (or white balsamic vinegar)
1/8 cup chives (optional)
Salt to taste
Optional additions: olive oil, basil, parsley, etc.

Directions
Rinse and drain lentils. Halve/quarter cherry tomatoes. Slice chives.
Add all ingredients to a small bowl and toss to combine. Salt to taste, and adjust vinegar if necessary.
Serve immediately or refrigerate in a covered container to let flavors develop more.

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2 comments:

  1. Love this salad! Although I much prefer dried lentils to canned, lower sodium and better texture, in my opinion. Have you tried them? We get ours from https://www.palousebrand.com/products/spanish-brown-pardina-lentils

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    1. Yay! So glad you're enjoying it! I prefer dried lentils too (I think this is the only one I use canned because it's usually when I'm in more of a hurry) ;) Thanks for sharing and have a great week!

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