Lentil Salsa
Lentil Salsa
Lentils are either a hit or a miss: you either cook just enough, or far too many.
When you boil them for that delicious lentil soup or Indian style daal, what do you do with the rest? Instead of throwing them away, make this easy lentil salsa.
Serve with fresh vegetable sticks or crackers, or even as an appetizer! You can use any type of leftover lentils, so you can stop your lentils from becoming food waste.
TYPE
LEFTOVERS
LEVEL
EASY
TOTAL TIME
20 MIN.
Ingredients
SERVES 8-10
- 250g boiled/steamed lentils, chilled
- 100g feta cheese, crumbled
- 6 cherry or roma tomatoes, diced
- 8 basil leaves, chopped
- 1 ½ garlic cloves, minced
- 1 ½ tbsp sea salt
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried basil
- Pepper to taste
Method
- Put the diced tomatoes and chopped basil leaves in a glass bowl.
- Add minced garlic.
- Add the balsamic vinegar.
- Add olive oil.
- Drizzle the lemon juice over the mixture.
- Add the dried oregano and basil.
- Add in the lentils and feta.
- Add salt and pepper to taste and mix gently.
- Refrigerate, serve and enjoy.
Share
