Lentil Salad with Tomatoes and Olives

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.

Ingredients

• 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

Instructions

1. Bring water to boil in a medium-size pot. Add lentils and simmer uncovered for 15-20 minutes, until just tender.

2. In the meantime, combine tomatoes, onions, olives, basil and lemon juice in a big bowl.

3. Drain lentils and add to tomato mixture. Gently combine and add olive oil to taste. Season with sea salt and pepper.