Salads
Mediterranean Lentil Salad
This is a great way to get your protein and fiber in. Lots of flavor and color to this dish. Serve this nutritious salad on a bed of lettuce, topped with feta cheese and olives or serve it as a light lunch paired with a protein source. Don't forget to mash the garlic at the end to add to the flavor
Ingredients
- 1 cup brown or green lentils
- 4 cups water
- 2 bay leaves
- 1 teaspoon fresh thyme (dried)
- 2 garlic cloves, peeled
- 1/2 cup sun-dried tomatoes (not packed in oil) boiling water
- 1/2 cup diced celery
- 1/2 cup diced red or yellow bell pepper
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley
- DRESSING:
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon ground fennel
- 1 rounded teaspoon Dijon mustard
- salt and ground black pepper to taste
Directions
- 1
Rinse the lentils.
- 2
In a medium saucepan, bring the lentils, water, bay leaves, thyme, and garlic to a boil.
- 3
Reduce the heat and simmer for about 20 minutes, until tender, stirring occasionally.
- 4
While the lentils simmer, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside.
- 5
Combine the celery, peppers, onion, and parsley in a large bowl.
- 6
In a separate bowl, whisk the dressing ingredients until smooth.
- 7
When the sun-dried tomatoes have softened, drain, mince, and add to the vegetables.
- 8
Drain the lentils and discard the bay leaves.
- 9
Remove the garlic and mash it then mix it back into the lentils.
- 10
Toss the lentil with the vegetables and dressing, and adjust the seasonings.
- 11
Serve immediately, or chill and serve later.
