Mediterranean Lentil Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I like this salad chilled and served on a bed of lettuce. Ingredients:
1 cup brown lentils or 1 cup green lentil |
4 cups water |
2 bay leaves |
1/2 teaspoon dried thyme |
2 cloves garlic, minced |
1/3 cup sun-dried tomato (not packed in oil) |
boiling water |
1/2 cup diced celery |
1/2 cup diced red bell pepper |
1/4 cup minced red onion |
1/2 cup chopped fresh parsley |
1/3 cup olive oil |
3 tablespoons red wine vinegar |
1 teaspoon ground fennel |
1 teaspoon dijon mustard |
salt and pepper |
Directions:
1. Rinse the lentils thoroughly.
2. Add lentils, water, bay leaves, thyme, and garlic to a medium saucepan; bring the mixture to boil.
3. Lower the heat and simmer, uncovered, for 20 minutes or until lentils are tender, stirring frequently.
4. In a small bowl, add the sun-dried tomatoes and boiling water to cover; set aside.
5. In a large bowl, add the celery, bell peppers, onions, and parsley.
6. In another smaller bowl, whisk together the dressing ingredients until smooth.
7. When the sun-dried tomatoes are softened, drain them, mince them and add to the vegetables.
8. Drain the lentils, discarding the bay leaves.
9. Add the lentils and dressing to the vegetables; toss to coat.
10. Serve immediately or cover, chill and serve later.
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