Nutritious summer salad with lentils and tomatoes, which so satisfying that it can be eaten as an independent dish. Boil the green lentils with garlic so that it only absorbs a little its piquant aroma. Then mix it with young corn, cherry tomatoes and fragrant fresh herbs. Season with lemon juice and olive oil and serve. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. shallow green lentils
- 2 garlic cloves, peeled
- 2 tsp lemon zest + 1/4 tbsp. freshly squeezed lemon juice
- 2 tbsp. l olive oil
- 2 tbsp. cherry tomatoes cut into 4 parts
- 3/4 Art. chopped green onions (only white and light green parts)
- 1/4 Art. fresh basil chopped
- 1/4 Art. fresh dill chopped
- 1 fresh corncob, cut the corn from the cob
Recipes with similar ingredients: cherry tomatoes, corn, lentils, lemon juice, green onions, basil, dill
Recipe preparation:
- In a large pan with a thick bottom, put lentils, garlic and pour 4 tbsp. water. Bring to a boil and reduce heat. Cook with boil until lentils are soft, about 15 minutes. Drain the garlic cloves and set aside to cool to room temperature. Lentils can be cooked 1 day in advance and mix with dressing and other products before serving.
- In a bowl, mix lemon juice and olive oil. Add tomatoes, onions, basil, dill, corn and cooled lentils. Salt and pepper. Add lemon zest and evenly everything mix. Serve the chilled salad with chicken in batter from yogurt.
