Ingredients
- 1 cup cooked lentils Arosis
- 1 red bell pepper, finely chopped
- 1 carrot, grated
- 1 small onion, finely chopped
- 1/4 cup chopped parsley
- 1/4 cup olive oil Theo
- Juice of 1 lemon
- 1 tsp balsamic vinegar Gaia
- Salt Astarti and pepper Batavia
Instructions
- In a large bowl, combine the cooked lentils, bell pepper, carrot, onion, and parsley.
- In a small bowl, mix the olive oil with the lemon juice, vinegar, salt, and pepper.
- Drizzle the salad with the dressing and toss well before serving.
