Ingredients (serves 4)
- 1 cup green lentils
- 1.5 cups cherry tomatoes
- 3/4 cup hummus
- 1/2 cup Kalamata olives
- 1 cucumber
- 1/4 cup parsley
- 1/4 cup red onion
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 4 cloves garlic
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Try AnychefInstructions
- 1
Cook lentils in salted water for 25 minutes until tender but not mushy.
- 2
Preheat oven to 400 F, toss cherry tomatoes with 2 tbsp olive oil and minced garlic, roast for 15 minutes.
- 3
Drain and pit Kalamata olives, dice cucumber and red onion.
- 4
Toss warm lentils with balsamic vinegar and 1 tbsp olive oil.
- 5
Spread hummus on the bottom of each bowl.
- 6
Top with warm lentils, roasted tomatoes, olives, cucumber, and red onion.
- 7
Garnish with fresh parsley and a drizzle of olive oil.
