A quick, rich salad to accompany any type of dish, especially pascualitas and meatloaf.
Makes 4 large servings and takes 20 minutes, ideal for when you are short on time.
3 cans of lentils
1 can of peas 4 eggs
5 tablespoons mayonnaise
3 tablespoons olive oil
3 hard-boiled eggs
3 tablespoons chopped parsley
1 pinch of salt
I opened the cans of lentils and bees and drained the liquid, then chop the eggs and put everything in a salad bowl, mix and reserve.
Mix until the oil and salt are well integrated in a container, then add the mayonnaise, the chopped parsley and mix everything very well and sprinkle on the salad.