KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1 cup green lentils, picked through and rinsed
5 cups water
1 teaspoon kosher salt
1 bay leaf
1 yellow pepper, diced
3 tomatoes, seeded and diced
1/2 small red onion, diced
1/2 English cucumber, peeled, seeded and diced
1 (15-ounce) can chickpeas, rinsed and drained
1 jalapeño pepper (optional), finely diced
1 small bunch mint, finely chopped
1/3 bunch flat-leaf parsley, finely chopped
Sea salt and pepper to taste
2 tablespoons extra virgin olive oil
Juice of 1 1/2 lemons
Mesclun salad leaves for serving (optional)
Comments