Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Lentil salad
Lentil salad is a fresh and quick dish for summer meals.
Ingredients
280 g of lentils
300 g of cherry tomatoes
1 cucumber
1 medium size red onion
1 yellow pepper
basil
salt and pepper
extra virgin olive oil
Preparation
Rinse the lentils under running water, put them in a pot full of water and cook for about 20 minutes. At the end of cooking add a pinch of salt. Drain and let it cool.
Clean and dice the tomatoes, cucumber, onion and pepper. Stir the vegetables and season with salt, pepper and oil.
Add the lentils and garnish with basil leaves. Let the lentil salad rest and serve at room temperature.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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