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Lentil Salad With Tomatoes, Green Bell Peppers and Olives

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    Lentil Salad With Tomatoes, Green Bell Peppers and Olives
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    Onion, scallions, green pepper, olives, lentils, cilantro and tomatoes

Text, photos and food cooked by Michal Martinek

May 25, 2015

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Lentil Salad With Tomatoes, Green Bell Peppers and Olives

Confetti of white, green, red and black, this is a cheerful-looking vegetarian salad that can make an appetizer or an entire meal. The secret to its great taste is to let the warm lentils absorb the dressing for a few hours. The rest of the ingredients are added afterward, resulting in a crunchy, hearty salad high in protein and fiber.

The cayenne pepper in the dressing adds only a hint of spiciness, but skip it if you prefer a plain version. You won’t use all the dressing, so save it for another salad—it’s versatile and will last in the refrigerator for a few days. And cilantro-haters should substitute with fresh parsley. 

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  1. Serves 2–4
  2. 1 cup lentils
  3. ¼ cup onion, diced
  4. 2 tablespoons apple cider vinegar or lemon juice
  5. ½ cup olive oil
  6. 1 teaspoon salt
  7. ½ teaspoon cayenne pepper
  8. Black pepper, freshly ground, to taste
  9. ¾ cup cherry tomatoes, sliced
  10. ½ cup green bell pepper, diced
  11. ¼ cup black olives, pitted, sliced
  12. 4 scallions, chopped
  13. 2 tablespoons cilantro, finely chopped

1

Place the lentils and onion in a medium-size pot, add 4 cups of water, and bring to a boil over high heat. Lower the heat, cover the pot, and simmer until the lentils are tender, about 20–25 minutes.

2

While the lentils are cooking, prepare the salad dressing. Place the vinegar or lemon juice, olive oil, salt, cayenne pepper and black pepper in a small jar, close the lid and shake until the mixture emulsifies. Alternatively whisk the ingredients in a bowl.

3

Drain the lentils and stir in 1/3 cup of the dressing while still warm. Set aside to cool completely. Add the rest of the ingredients, toss and serve.

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