A tasty salad for lunch or a side dish for dinner.
- 1/2 cup dried brown lentils
- 1 chicken stock cube (I use gluten-free, vegan stock from Massel – available in Australia, the USA & online)
- water, boiled
- 3 spring onions or 1 small white onion, finely diced
- 2 tomatoes, chopped finely
- parsley, chopped
Bring the lentils to the boil in the chicken stock and water, then simmer for 30 minutes. Let sit for another 15 minutes. Meanwhile chop the other ingredients and combine in a salad bowl. When the lentils are cooked, drain and add them to the bowl. Mix and serve.