Prepare 500 g lentils, cooked without salt, 30 g pickled capers, 20 g fresh parsley, 25 g raw lemon juice, 20 g olive oil. Rinse cooked lentils under cold water and drain well; chop capers and parsley.

Ingredients

• 500 gLentils, mature seeds, cooked, boiled, without salt
• 30 gCapers, canned
• 20 gParsley, fresh
• 25 gLemon juice, raw
• 20 gOil, olive, salad or cooking

Method

1. Prepare 500 g lentils, cooked without salt, 30 g pickled capers, 20 g fresh parsley, 25 g raw lemon juice, 20 g olive oil. Rinse cooked lentils under cold water and drain well; chop capers and parsley.
2. Combine lentils with capers, parsley, lemon and oil and divide into two servings.