On hot summer days, there’s nothing better than a salad that’s fresh, hearty, cute, and prepared quickly. It’s just the right light to operate at high temperatures and just enough nutrition to saturate. A piece of bread is a great light meal. You can also serve it as a side dish or. accompanying other dishes.
Since it doesn’t contain any delicate greens, you can easily make this salad ahead of time, as it’s wonderful to keep for a day or two. To prepare several days ahead, separate the dressing from the other ingredients and drizzle with it before serving.
The salad is ready in minutes if you use pre-cooked lentils. You can buy it in any big store. In addition to lentils, the salad also includes corn, which you can also buy canned, and if desired, you can also cook it at home.
This salad wouldn’t be as good without the lemon garnish. It’s sweet, just right and so refreshing. Because it contains raw garlic, which is quite strong, adjust the amount to taste. Use ground instead of raw or omit the garlic.
First, here are some ideas for high-protein, good-tasting lentil dishes:
• Coral lentil curry on white rice
• Creamy vegetable soup with lentils
• Creamy lentil sauce with polenta
• Excellent coral lentil and vegetable soup
• Red lentil and spice soup
Find even more great and healthy recipes at http://www.sitfit.si/!
INGREDIENTS (for 2 people):
Ingredients for the lemon filling:
4 tablespoons canola, sunflower or olive oil
3 tablespoons lime or lemon juice
1/4 garlic clove or a little minced garlic
salt and pepper to taste
1 large can of cooked lentils
2 large tomatoes or 3 smaller ones
1 small can of boiled corn
1/2 bell pepper (red)
1 bunch of fresh parsley
Grate the garlic into a cup, add all the other ingredients for the filling and mix everything well into a creamy mixture.
Rinse the cooked lentils under cold running water and drain well. If you wish, you can also cook dry lentils. Boil 80 g of dried lentils in boiling water following the instructions on the package, rinse the cooked lentils well under cold running water and drain.
Quarter the tomato, remove the core (don’t throw it away, use it in another recipe!) and cut it into small cubes. Also cut the peppers into small cubes. Rinse corn and drain well.
Shake the lentils and corn in a bowl, add the tomato and pepper slices and pour the filling over them. Add the chopped parsley and stir.
Serve the lentil salad with a piece of bread for a light, quick and tasty meal. However, it can be accompanied by another meal.