Lentils – there are so many varieties of this healthy legume on today’s market. Red lentils are perfect For Lentil Soup with Lemon, while dark (green or black) lentils are a better choice for this salad, as well as for the Lentil Stew. They keep their shape well which is very important for the salad.
This satisfying lentil salad can be served as a vegetarian meal or a side dish for sausages, fish or chicken. Vegetarians (and even vegans) will certainly appreciate it.
My husband and I really enjoyed the flavors and the texture of this salad. And I had a lovely fulfilling lunch next day.
Warm or cold, this wonderful lentil salad fits perfectly into the Mediterranean diet menu.
Lentil Salad with Roasted Peppers, Sun-Dried Tomatoes, and Olives
- 1 cup dark lentils (green or black, I used French du Puy)
- 1 bay leaf
- 1 large sweet pepper, roasted
- ¼ cup chopped sun-dried tomatoes in oil
- ¼ cup chopped green olives (I used hot peppers stuffed green olives)
- 1 large clove garlic, minced
- ¼ – 1/3 cup finely chopped parsley
- juice of ½ – 1 lemon (or to taste)
- ¼ cup extra virgin olive oil (or to taste)
- Black pepper
Rinse the lentils. In a saucepan combine the lentils, bay leaf, salt and 3 cups of water. Bring to a boil and cook al dente for about 22 minutes: the lentils are easy to bite, but still remain slightly firm. The cooking time should be 2-5 minutes less than specified on the package instruction. Drain the lentils; discard the bay leaf.
Julienne the sun-dried tomatoes; julienne or finely chop the roasted peppers.
In a salad bowl, mix all the ingredients. Let the salad stay to develop flavors.
Cook with pleasure!