A Fresh and Flavorful Mediterranean Salad

theplantbasedschool.com

Stuart

1 can (15 ounces) lentils brown, green, or black, rinsed and drained. Sub ¾ cup dry lentils or 1½ cup cooked lentils.

½ pound tomatoes chopped into small dice

3 packed cups parsley finely chopped. Best if flat-leaf Italian parsley.

¼ cup mint leaves finely chopped

4 scallions finely chopped

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon salt

⅛ teaspoon black pepper

Directions at theplantbasedschool.com

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