Lenten salad with Moroccan lentils

 

INGREDIENTS

lentils (green)	120 g
tomato	1 PC
bell pepper (red)	1 PC
onion (sweet)	1/2 pcs
cilantro (or parsley) bunch
olive oil	3 tbsp.
lemon juice	1-2 tbsp.
salt Step-by-step recipe 1. Bake the pepper in the grill mode in the oven. 2. Boil the lentils for 10 minutes after boiling. Cut vegetables into cubes. 3. Mix chopped vegetables (including peppers) with lentils. Season with lemon juice and oil. Salt