A hearty, high-protein salad of cooked green lentils, onion, and tomato, tossed with an olive oil dressing rich with lemon. This easy salad can be served warm or cold and comes together quickly for everyday meals.
Put the rinsed green lentils in a pot with plenty of water and simmer over low heat until tender.
Drain the cooked lentils, transfer them to a large bowl, and let them cool until warm.
Add the red onion, tomato, and parsley to the warm lentils.
Add the olive oil, lemon juice, salt, and red pepper flakes. Mix well and serve warm or cold.
Important: Do not overcook the lentils; they can become mushy and turn the salad soft. Toss them with the dressing while they are still slightly warm after draining so they absorb the flavors better.
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