I had some leftover lentils from a dinner I hosted on Saturday night, and this had to be the simplest, but tastiest, salad I developed in a long time. Lentils with some tomato, red pepper, green onions and a light dressing - healthy, quick and light!
1 tablespoon extra virgin olive oil
1 large white onion, diced small
1 cup lentils, green or brown
2 tomatoes, seeded and diced small
1 large red bell pepper, diced small
4 green onions, sliced thin
1 tablespoon rosemary, minced fine
3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
salt and pepper, to taste
Heat olive oil in a saucepan over medium high heat and add onion. Cook until just translucent and then add lentils. Add water and cook according to package directions. Drain and cool. Combine lentils with tomatoes, pepper, onions, rosemary, olive oil, and vinegars. Season with salt and pepper to taste and adjust oil or vinegar as desired. Serve cold or at room temperature.