Mediterranean lentil salad with sun-dried tomatoes and olives
Mediterranean lentil salad features tender lentils, sun-dried tomatoes, olives, and fresh vegetables, all tossed in olive oil and seasoned. This nutritious dish offers a delightful mix of Mediterranean flavors, perfect as a side or light main course.
Cook time 15 min
Prep time 5 min
Ingredients:
1/2 cup lentils1.25 cup water
5 tbsp olives
2 tbsp sun-dried tomatoes
1.50 red peppers
1 tbsp olive oil
2 garlic cloves
4 tbsp fresh parsley
1 dash salt
1 dash black pepper
Mediterranean lentil salad with sun-dried tomatoes and olives is a delicious and nutritious dish perfect for any occasion. This salad combines the hearty texture of lentils with the rich flavors of olives and sun-dried tomatoes, complemented by fresh red peppers and a dash of garlic. It's not only packed with protein and fiber but also bursts with Mediterranean flavors that can transport your taste buds to a sunny coastal village.
Instructions:
- Rinse the lentils thoroughly under cold water.
- In a medium saucepan, combine the lentils and water.
- Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook for about 20-25 minutes, or until the lentils are tender but not mushy.
- Drain any excess water and set the lentils aside to cool.
- While the lentils are cooking, finely chop the olives, sun-dried tomatoes, and red peppers.
- Mince the garlic cloves.
- Finely chop the fresh parsley.
- In a large mixing bowl, combine the cooked and cooled lentils, chopped olives, sun-dried tomatoes, red peppers, minced garlic, and chopped parsley.
- Drizzle the salad with 1 tablespoon of olive oil.
- Season with a dash of salt and a dash of black pepper.
- Toss all the ingredients together until they are evenly distributed and well-coated with the oil and seasonings.
- Taste and adjust seasonings if necessary, adding more salt or pepper to taste.
- Serve the Mediterranean lentil salad either chilled or at room temperature.
- This salad makes a great appetizer, side dish, or light main course.
This Mediterranean lentil salad is a perfect example of how simple ingredients can come together to create a dish that's both satisfying and flavorful. Whether you're serving it as a main course or a side dish, it’s sure to be a hit. The combination of lentils, olives, sun-dried tomatoes, and fresh parsley offers a balance of textures and flavors that’s simply irresistible. Enjoy this nutritious and tasty salad with family and friends!
Mediterranean lentil salad with sun-dried tomatoes and olives FAQ:
Cook the lentils for about 20-25 minutes after bringing them to a boil. They should be tender but not mushy when done.
Yes, you can substitute other types of lentils, but cooking times may vary. Green or brown lentils are good alternatives, while red lentils cook faster and may become mushy.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors may meld more after a day, enhancing the taste.
If you don't have sun-dried tomatoes, you can use fresh tomatoes or roasted red peppers as a substitute, keeping in mind that they will alter the flavor and texture slightly.
Yes, you can make the salad up to a day in advance. However, wait to add the olive oil and seasonings until just before serving for optimal freshness.
Tips:
- Rinse the lentils under cold water before cooking to remove any debris and reduce cooking time.
- Use vegetable broth instead of water for extra flavor when cooking the lentils.
- Chop the sun-dried tomatoes and olives into smaller pieces for a more even distribution of flavors.
- You can add a splash of lemon juice for a zesty twist that enhances the Mediterranean flavors.
- If you prefer a bit of heat, consider adding a pinch of red chili flakes.
- Allow the salad to sit for at least 30 minutes after mixing to let the flavors meld together.
Nutrition per serving
3 ServingsCalories 160kcal
Protein 10g
Carbohydrates 27g
Fiber 6g
Sugar 4.94g
Fat 7g
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