Refreshing Lentil Salad

Refreshing Lentil Salad

15 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    1 h 55 m
TUNISIANSWIFE
Recipe by  TUNISIANSWIFE

“I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own 'twist' on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
  2. Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
  3. Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
  4. Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

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Reviews (15)

Rate This Recipe
D.Dalrymple
12

D.Dalrymple

I made this to take to work for lunch. It's good on its own or with lettuce, which I did to make it a meal. I really like the lemon flavor. I don't care too much for chilled tomatoes, so next time I'll add just before serving or leave them out.

Christie
10

Christie

YUMMY!!!! My 11 year old daughter and I just finished making this, and we could not stop "tasting" the warm salad waiting to go in the fridge. I did not have cilantro, though I am sure it would have made it taste even better. Didn't use olives, and put in one extra tomato and red and yellow bell pepper in place of the green. This is so good!!

sueb
10

sueb

I used double the amount of water as lentils, so I didn't have to drain anything, and used a yellow onion instead of the red variety. Great tasting salad! I'll be making this again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 431 cal
  • 22%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 44.8 g
  • 14%
  • Protein
  • 19.9 g
  • 40%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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Mediterranean Style Roasted Red Pepper and Lentil Salad

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