chillyfillmores
Emma Keys
– 1 cup dried green or brown lentils – 1 small red onion, finely chopped – 1 cucumber, diced – 1 red bell pepper, diced – ¼ cup chopped fresh parsley – 3 tbsp olive oil – 2 tbsp lemon juice – ½ tsp ground cumin – ½ tsp paprika – ¼ tsp ground cinnamon – Pinch of cayenne pepper – Salt and black pepper to taste – Optional: crumbled feta, Kalamata olives
Ingredients
01
Simmer green or brown lentils in water until tender but firm. Drain and let cool slightly before adding other ingredients.
02
Finely chop red onion, cucumber, bell pepper, and fresh parsley. Keep colors vibrant and textures crisp for best results.
03
Whisk olive oil, lemon juice, cumin, paprika, cinnamon, and a pinch of cayenne. Add salt and pepper to taste. Set aside.
04
In a large bowl, combine lentils, chopped veggies, and dressing. Toss gently to coat everything evenly in the flavorful spice blend.
05
Let salad chill in the fridge for at least 30 minutes. Serve cold or at room temperature. Optional: top with feta or olives.