Serves 4 | Serving Size: 1.5 cups
Ingredients:
2 cups black lentils
2 tablespoons chopped parsley
1 clove garlic
1 tsp olive oil
2 tablespoons red wine vinegar
Squash salad:
1 medium zucchini
1 medium yellow squash
¼ cup sliced green onions
1 tsp olive oil
2 tablespoons balsamic vinegar
Cracked black pepper to taste
1 tablespoon fresh chopped basil (or dried)
Lettuce leaves for the base
Directions:
Cook the lentils in boiling water until tender, about 20-35 minutes. Drain and rinse. Place them in a mixing bowl and toss them together with the rest of the ingredients for the lentil salad.
Grate the squash into a mixing bowl. Toss together with the rest of the ingredients.
Place both salads in a bowl with a lettuce bed on the base. Serve immediately or refrigerate for later use.
It's great to serve this salad with extra summer veggies. If you have them, toss in tomatoes, cucumbers, or peppers too.