Lentil Salad
Ingredients
- 1 cregular brown or green lentils
- ¾ tspfine salt
divided
- ½ cchopped roasted red or yellow bell peppers
jarred or homemade
- ½ csliced cherry tomatoes
- ¼ cpitted and thinly sliced kalamata olives
- 1 smallbunch of curly parsley
chopped, about ¾ cup
- 3green onions
chopped, green and white parts
- 2 mediumcloves garlic
pressed or minced
- ¼ clemon juice
- 2 tbspolive oil
- to tastefreshly ground black pepper
Directions
- 1
Fill a medium-to-large saucepan with water, leaving several inches of room at the top. Bring it to a boil over high heat.
- 2
Meanwhile, sort through your lentils for debris. Then, rinse your lentils under running water until the water runs clear. Set aside.
- 3
Once the water is boiling, add the rinsed lentils and ½ teaspoon of the salt. Set the timer for 13 minutes. Reduce the heat as necessary to prevent overflow and to maintain a lively simmer. Once your timer has gone off, use a fork to scoop out a few lentils and test for doneness (careful, they’re hot). Your lentils are done when they are pleasantly tender throughout (not mushy or falling apart) and taste nicely earthy (undercooked lentils tend to taste somewhat metallic). If your lentils aren’t fully cooked yet, retest every 1 to 2 minutes until they are. Once cooked, immediately strain off all the excess water. Pour the lentils back into your pot to cool.
- 4
Meanwhile, in a medium serving bowl, combine all the remaining ingredients (the chopped peppers, tomatoes, olives, parsley, green onions, garlic, lemon juice, olive oil, and several twists of black pepper).
- 5
Once the lentils are mostly cool, add them to the bowl and stir until the salad is well combined. Season with the remaining ¼ teaspoon salt (more if desired) and pepper, to taste. Leftovers will keep well for up to 5 days, covered in the refrigerator.
Lentil Salad
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About this Recipe
Craving a satisfying side dish that's both fresh and flavorful? This classic lentil salad is your answer, offering simple ingredients and vibrant taste in just 30 minutes. What sets this lentil salad apart is its effortless elegance. It combines hearty brown or green lentils with bright cherry tomatoes, briny kalamata olives, and fresh herbs, all brought together by a zesty lemon and olive oil dressing. It's a testament to how simple, quality ingredients can create something truly special. Prepare to enjoy a delightful medley of textures and flavors. Each spoonful offers the tender, earthy bite of perfectly cooked lentils, beautifully complemented by the juicy pop of sweet cherry tomatoes. You'll savor the savory chew of pitted kalamata olives and the subtle, fresh crunch of green onions. The vibrant green parsley and generous squeeze of lemon juice infuse the salad with an invigorating brightness, cutting through the richness, while freshly pressed garlic adds a foundational aromatic warmth. It’s a hearty yet incredibly refreshing salad, brimming with Mediterranean-inspired tastes, that feels both substantial and light. This classic lentil salad is wonderfully adaptable. You can choose between regular brown or green lentils depending on your preference for texture and bite. Similarly, feel free to use either roasted red or yellow bell peppers to add a touch of sweetness and color. Adjust the amount of fresh lemon juice and black pepper to perfectly suit your palate for a truly personalized dish. This versatile lentil salad shines as a robust side dish alongside grilled meats or fish, or as a light, satisfying lunch on its own. Its vibrant flavors and appealing presentation make it an ideal addition to potlucks, picnics, or a simple weeknight meal.