Summer Lentil Salad
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Cook green lentils
Wash and prep cherry tomatoes, cucumbers, parsley, onion, olives and garlic
Add tomatoes, cucumber, parsley, onion and olives to bowl with cooked and cooled lentils.
Vinaigrette: Whisk a 2:1 ratio of olive oil to lemon juice, minced garlic, salt and pepper.
Add vinaigrette to lentil and veggie mixture.
Stir to combine. Taste and adjust seasonings. Enjoy!
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