Warm Lentil Salad With Sun-Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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I am really coming to enjoy lentils which is something I never would have anticipated in the past but they really are versatile. I am sticking it here so I don't forget I have it. They didn't list serving amounts so I am guessing a tad. Ingredients:
7 sun-dried tomatoes, the type that aren't in oil |
1 cup green lentil, sorted and rinsed |
1 pinch coarse sea salt |
1/3 cup extra virgin olive oil |
1 large red onion, finely diced |
1 carrot, finely diced |
1/2 celery rib, finely diced |
1 garlic clove, minced |
3 tablespoons red wine vinegar |
1 pinch fresh ground black pepper |
1/4 cup fresh parsley, chopped, to garnish |
Directions:
1. In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.
2. In a medium saucepan, bring 2 quarts water to a boil.
3. Add the lentils and boil, uncovered for 15 minutes.
4. Add 1/2 teaspoon salt and continue to boil for 10-15 minutes, until the lentils are tender but still hold their shape.
5. Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.
6. In a heavy skillet over medium heat, warm the remaining oil.
7. Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes.
8. Add the garlic and cook 2 minutes longer.
9. Stir the vegetables into the lentils.
10. Drain the tomatoes, slice them into quarters.
11. Add them to the lentil mixture.
12. Season the salad with vinegar and add salt and pepper to taste.
13. Garnish with chopped parley. Serve.
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