Mediterranean Lentil Salad
.
Yield
4 servingsPrep
16 minCook
25 minReady
1⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
lentils, green
dried, you want to end up with 2 cups cooked |
|
| 2 | cups |
water
|
|
| 3 | ounces |
sweet red bell peppers
roasted, chopped, or you can roast yourself |
|
| 2 | tablespoons |
onions
finely minced |
|
| 2 | cloves |
garlic
medium, pressed |
|
| 8 | tablespoons |
basil
fresh chopped, about 1/2 cup |
|
| ⅓ | cup |
walnuts
coarsely chopped |
|
| 3 | tablespoons |
balsamic vinegar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 8 | ounces |
dandelion leaves
young, or or arugula, chopped, optional |
|
| ½ | teaspoon |
salt
to taste |
|
| ¼ | teaspoon |
black pepper
cracked to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
lentils, green
dried, you want to end up with 2 cups cooked |
|
| 473 | ml |
water
|
|
| 86.7 | ml/g |
sweet red bell peppers
roasted, chopped, or you can roast yourself |
|
| 3E+1 | ml |
onions
finely minced |
|
| 2 | cloves |
garlic
medium, pressed |
|
| 1.2E+2 | ml |
basil
fresh chopped, about 1/2 cup |
|
| 79 | ml |
walnuts
coarsely chopped |
|
| 45 | ml |
balsamic vinegar
|
|
| 15 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 231.2 | ml/g |
dandelion leaves
young, or or arugula, chopped, optional |
|
| 2.5 | ml |
salt
to taste |
|
| 1.3 | ml |
black pepper
cracked to taste |
|
Directions
Wash lentils, remove any foreign matter, and drain.
Combine lentils, 2 cups lightly salted water in medium saucepan.
Bring to a boil.
Reduce heat, and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm.
Cook gently so lentils don't get mushy.
When done, drain any excess water, and lightly rinse under cold water.
Continue to drain excess water.
Mince onion and press garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.
Place lentils in a bowl and add peppers, onion, garlic, basil, walnuts, vinegar and 2 tablespoons olive oil.
Season with salt and pepper to taste.
Marinate for at least 1 hour before serving.
Toss dandelion or arugula with 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper.
Serve on plate with lentils.
