I adore olives… I have actually never met an olive I didn’t like. And even better, they are at the core of a heart-healthy diet! The crunch and zest of this salad make it a perfect side dish and ideal lunch for a busy on-the-go gal like me.
1 cup lentils (I like sprouted lentils from TruRoots)
4 cups water
1 1/2 cup cherry tomatoes, halved
6 green onions, trimmed and chopped
1 cup olives, Kalamata or Green, pitted and chopped
1 cup fresh basil, torn
Juice from 1 lemon
1/4 cup extra virgin olive oil
Bring water to boil in a medium-size pot. Add lentils and simmer uncovered for 15-20 minutes, until just tender.
In the meantime, combine tomatoes, onions, olives, basil and lemon juice in a big bowl.
Drain lentils and add to tomato mixture. Gently combine and add olive oil to taste. Season with sea salt and pepper.