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prep time: 30 minutes, serves 24 8 oz. dried green lentils 2 quarts tap water 1 ea. medium cucumber, diced small 1/2 cup red bell pepper, diced small 1/2 cup fresh parsley, minced 1/2 cup balsamic vinegar 1/2 cup olive oil 1/2 tsp. crushed red pepper flakes 1. Measure the water into a saucepan and bring to a boil. Add the lentils and allow to cook until they lose their raw bite, but are still firm, about 10-15 minutes. Drain the lentils, spread out on a pan and allow to completely cool in refrigerator. 2. Once the lentils are completely cool, transfer to a mixing bowl. Add the remaining ingredients and toss to combine. Allow to marinate for 15 minutes prior to using. Mixture can also be refrigerated. |
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