Mediterranean Lentil Salad

READY IN: 50mins
Recipe by ratherbeswimmin'

I like this salad chilled and served on a bed of lettuce.

Top Review by mianbao

This is an excellent salad for people, and I am one of them, who like the licoricey flavor of fennel, and also are very fond of parsley. I made the dressing as given here, and cooked the lentils (brown ones) according to the recipe. I did make a few additions and substitutions in the vegetables - green onion for the red, and daikon instead of celery. I also added thinly sliced cucumber and a fresh tomato. I found a few hours in the fridge made the flavor even better, with the flavors mixing and mellowing. Thank you very much for sharing another fine recipe with us.

Ingredients Nutrition

Directions

  1. Rinse the lentils thoroughly.
  2. Add lentils, water, bay leaves, thyme, and garlic to a medium saucepan; bring the mixture to boil.
  3. Lower the heat and simmer, uncovered, for 20 minutes or until lentils are tender, stirring frequently.
  4. In a small bowl, add the sun-dried tomatoes and boiling water to cover; set aside.
  5. In a large bowl, add the celery, bell peppers, onions, and parsley.
  6. In another smaller bowl, whisk together the dressing ingredients until smooth.
  7. When the sun-dried tomatoes are softened, drain them, mince them and add to the vegetables.
  8. Drain the lentils, discarding the bay leaves.
  9. Add the lentils and dressing to the vegetables; toss to coat.
  10. Serve immediately or cover, chill and serve later.

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