Warm Lentil Salad With Sun-Dried Tomatoes

READY IN: 40mins
Recipe by Sarah_Jayne

I am really coming to enjoy lentils which is something I never would have anticipated in the past but they really are versatile. I stole this off a a vegan website and have been meaning to try it. I am sticking it here so I don't forget I have it. They didn't list serving amounts so I am guessing a tad.

Top Review by Kozmic Blues

Simple and Delicious! My vegetables came out almost carmelized when I cooked them. That, added with the red wine vinegar and sundried tomatoes, made for a great flavor combo. I did use 3 cloves of garlic because mine were small. I also simmered the lentils until tender. When I cook lentils at a full boil, they tend to loose their shape and turn to mush rather quickly. After making this, I would maybe say this recipe makes 6-8 servings instead of 2. I hope this helps!

Ingredients Nutrition

Directions

  1. In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.
  2. In a medium saucepan, bring 2 quarts water to a boil.
  3. Add the lentils and boil, uncovered for 15 minutes.
  4. Add 1/2 teaspoon salt and continue to boil for 10-15 minutes, until the lentils are tender but still hold their shape.
  5. Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.
  6. In a heavy skillet over medium heat, warm the remaining oil.
  7. Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes.
  8. Add the garlic and cook 2 minutes longer.
  9. Stir the vegetables into the lentils.
  10. Drain the tomatoes, slice them into quarters.
  11. Add them to the lentil mixture.
  12. Season the salad with vinegar and add salt and pepper to taste.
  13. Garnish with chopped parley. Serve.

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