Ingredients

280 g of lentils

300 g of cherry tomatoes

1 cucumber

1 medium size red onion

1 yellow pepper

basil

salt and pepper

extra virgin olive oil

Preparation

Rinse the lentils under running water, put them in a pot full of water and cook for about 20 minutes. At the end of cooking add a pinch of salt. Drain and let it cool.

Clean and dice the tomatoes, cucumber, onion and pepper. Stir the vegetables and season with salt, pepper and oil.

Add the lentils and garnish with basil leaves. Let the lentil salad rest and serve at room temperature.

Tradotto da Francesca Clemente