Refreshing Lentil Salad
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 946.36 ml water
- salt
- 295.73 ml dry lentils
- 2 large garlic cloves, minced
- 0 chopped red onion
- 118.29 ml chopped green bell pepper
- 1 small green chili pepper, seeded and chopped
- 1 lemon, juiced
- 4.92 ml lemon zest
- 1 small carrot, shredded
- 118.29 ml oil-cured black olive
- 59.14 ml chopped fresh cilantro
- salt, to taste
- ground black pepper, to taste
- 59.14 ml extra virgin olive oil
- 2 hard-cooked eggs, cut in half lengthwise
directions
- Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
- Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
- Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
- Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.
-
COOK'S NOTE:
- You may also use red bell peppers in place of the green and parsley instead of cilantro, if you prefer.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.