serves 4-6 as side dish
2 cups cooked beluga lentils
1 small red onion, finely chopped
1/2 cup chopped mint
1/2 cup chopped flat leaf parsley
1 tbsp balsamic vinegar
2 tsp agave syrup
1 lemon, juice
herbal salt & pepper
Coarsely chop mint and parsley. Very finely chop red onion. Mix herbs, onion and the lukewarm lentils with balsamic vinegar, lemon juice and agave syrup. Season to taste with herbal salt and black pepper.
Serve for example with roasted vegetables, a green salad, some hummus and a piece of bread.
The lentil salad can easily be prepared a day or two in advance and stored in the fridge. It will taste even better day two. Lasts for 4-5 days in the fridge.
Tips! Switch lentils for bulgur and add some chopped tomatoes and cucumber, and you have a nice tabbouleh instead
Source : Cashew Kitchen