Lentil Salad

Ingredients

brown or green lentils

2 cup

fine salt

1 1/2 tsp

curly parsley chopped

1 1/2 cup

roasted red or yellow bell peppers chopped

1 cup

cherry tomatoes sliced

1 cup

green onion chopped

2/3 cup

Kalamata olives pitted and thinly sliced

1/2 cup

garlic pressed or minced

4 cloves

lemon juice

1/2 cup

olive oil

4 tbsp

black pepper freshly ground

to taste

Method

1. 01Bring a medium-to-large saucepan of water to a boil over high heat, leaving several inches of room at the top.
2. 02Sort lentils for debris, rinse under running water until water runs clear.
3. 03Add rinsed lentils and 1/2 tsp salt to boiling water. Simmer 13 minutes, reducing heat as needed to prevent overflow.13 min
4. 04Test lentils with a fork for doneness. They should be tender throughout, not mushy, with a pleasant earthy taste. Retest every 1 to 2 minutes if needed. Drain immediately when cooked and return to pot to cool.
5. 05In a medium serving bowl, combine parsley, peppers, tomatoes, green onion, olives, garlic, lemon juice, olive oil, and several twists of black pepper.
6. 06Once lentils are mostly cool, add to bowl and stir until well combined. Season with remaining 1/4 tsp salt and pepper to taste.