Warm Lentil Salad With Sun-Dried Tomatoes

"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."
photo by a food.com user photo by a food.com user
Ready In:




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

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  1. 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!


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