Summer, time for fresh and colorful salads: pasta, rice or spelled, but also legumes. Chickpeas, beans, lentils, for example, are rich in vitamins and low in fat, and help to counteract high cholesterol by acting on its absorption. It is good, however, not to consume them in association with proteins, while the combinations with grain cereals, such as rice or wheat, are to be preferred.
A lentil salad with tomatoes and red onion, for example, is an excellent summer dish, to which cereals can be added: a perfect cold-tasting recipe.
Lentil summer salad
Portions
4
people
INGREDIENTS
. 450 g lentils already cooked
. 10 Cherry tomatoes
. 2 red onions
. 6 tablespoons extra virgin olive oil
. 1 Lemon
. fresh parsley to taste
. salt to taste
. black pepper to taste
INSTRUCTIONS
1 Wash and cut the tomatoes and place them in a large bowl. Wash and peel the onions and cut them into thin slices; add them to the tomatoes.
2 Take the lentils (which you have already cooked, even the day before, and let cool) and add them to the tomatoes and the onion.
3 Wash the parsley and cut it rather thin, with a knife with a ceramic blade. Add it to the other ingredients.
4 Season with oil, salt and pepper, add the juice of a lemon and stir. Let it rest in the fridge for about ten minutes before serving.
