1 cup(s), rinsed and picked over to remove debris
2 medium, diced (about 1 cup)
2 Tbsp, extra virgin
Uncooked red onion(s)
¼ cup(s), chopped
¾ tsp, or to taste
¼ tsp, freshly ground, or to taste
1 cup(s), diced
⅓ cup(s), chopped
Fresh lemon juice
- Bring lentils and water to a boil in a medium saucepan over high heat; reduce heat to medium-low and simmer, partially covered, until lentils are just tender but not mushy, about 25 minutes.
- Meanwhile, in a large bowl, combine tomatoes, oil, onion, salt, and pepper until well-mixed; let stand while lentils cook, tossing occasionally.
- Drain lentils; set aside to cool.
- Add cooled lentils, cucumber, parsley, and lemon juice to tomato mixture; toss to mix and coat. Serve or cover and refrigerate up to 1 day.
- Serving size: 3/4 cup