2 1/2 cups water
1/2 cup green lentils
1/4 cup Yellow Split Peas
1 bay leaf
1 5 oz. can tuna in water
1 15 oz. can chickpeas
1 roma tomato, diced
1 small red onion, sliced thin
1 cup baby spinach, chopped
1/2 cup olive oil
1/4 cup white vinegar
1 tsp. lemon juice
1/4 cup water
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
Put lentils , split yellow peas and water in medium saucepan with bay leaf. Bring to a boil, then turn to low and cover with a lid that is slightly askew. Cook for 25 minutes. When 25 minutes is done, drain lentils and peas and rinse with cold water. We wanted ours kind of firm still and didn't want to overcook them.
While lentils are cooking, place tomatoes, onions, chickpeas, spinach and tuna in a bowl and combine well.
Combine olive oil, vinegar, water, lemon juice, oregano, garlic powder, salt and pepper and whisk until well combined.
Add the lentils and peas to the tuna and vegetables in the bowl and mix again until thoroughly combined.
Poor dressing over vegetables and tuna and mix again.
It can be eaten immediately or chilled in the refrigerator.
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Do you like bean salads? How do you make your favorite?
What's your favorite Lentil recipe?