Name: Lentil Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup brown or green lentils; 3/4 tsp fine salt; 3/4 cup curly parsley, chopped; 1/2 cup roasted red or yellow bell peppers, chopped; 1/2 cup cherry tomatoes, sliced; 1/3 cup green onion, chopped; 1/4 cup Kalamata olives, pitted and thinly sliced; 2 cloves garlic, pressed or minced; 1/4 cup lemon juice; 2 tbsp olive oil; to taste black pepper, freshly ground

Estimate, per serving

Cal: 280
Protein: 15.5g
Carbs: 32g
Fat: 8.5g
Sodium: 520mg
Fiber: 8.5g

Ingredients

brown or green lentils: 1 1/2 cup
fine salt: 1 1/8 tsp
curly parsleychopped: 1 1/8 cup
roasted red or yellow bell pepperschopped: 3/4 cup
cherry tomatoessliced: 3/4 cup
green onionchopped: 1/2 cup
Kalamata olivespitted and thinly sliced: 3/8 cup
garlicpressed or minced: 3 cloves
lemon juice: 3/8 cup
olive oil: 3 tbsp
black pepperfreshly ground: to taste

Method

01Bring a medium-to-large saucepan of water to a boil over high heat, leaving several inches of room at the top.
02Sort lentils for debris, rinse under running water until water runs clear.
03Add rinsed lentils and 1/2 tsp salt to boiling water. Simmer 13 minutes, reducing heat as needed to prevent overflow.13 min
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.
05In a medium serving bowl, combine parsley, peppers, tomatoes, green onion, olives, garlic, lemon juice, olive oil, and several twists of black pepper.
06Once lentils are mostly cool, add to bowl and stir until well combined. Season with remaining 1/4 tsp salt and pepper to taste.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free
Nut-free