Steps to Make Lentil Omelette Vegan

Vegan Tomato, Cucumber, And Lentil Salad

This vegan spanish chickpea omelette is a great filling and low in calories meal to kick off your day with.

Recipe Summary Vegan Tomato, Cucumber, And Lentil Salad

This is one of my favorite fresh summer salads. The lentils add a nice smoky flavor to the spicy onion, basil, and sweet balsamic vinegar. This is delicious served hot or cold and is a very satisfying vegan main dish.

Ingredients | Lentil Omelette Vegan

8 cups water

1 pound dried lentils

1 English cucumber, peeled and cut into bite-size pieces

2 tomatoes, cut into bite-size pieces

½ red onion, finely chopped

½ cup finely chopped fresh basil

¼ cup balsamic vinegar

Directions

Combine water and lentils in a large pot. Bring to a boil; reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.

Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.

You can also use pre-cooked lentils if you find them at a supermarket (such as Trader Joe's(R)).

Info | Lentil Omelette Vegan

prep: 20 mins cook: 25 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Vegan Tomato, Cucumber, And Lentil Salad

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