Nutritious Lentil Salad recipe

14 servings

1 (16 ounce) package dried brown lentils, rinsed and drained

1 red bell pepper, seeded and chopped

1 small white onion, chopped

2 cups chopped green olives

1/2 cup olive oil

6 tablespoons lemon juice

Place lentils in a large pot with enough water to cover be a few inches.

Bring to a boil, and cook until lentils are tender, about 15 minutes.

Drain and rinse with cold water in a colander to cool.

Let stand for a few minutes to drain well.

In a large bowl, whisk together the olive oil and lemon juice.

Add the red pepper, onion and green olives, and toss to blend.

Refrigerate for about 2 hours before serving to blend the flavors.

This salad tastes better the longer it sits.