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Vibrant Lentil Salad

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
115 min
SERVINGS
4 servings
Lunch Tunisian
Vibrant Lentil Salad
Ingredients
  • 4 cups water
  • salt
  • 1 1/4 cups dry lentils
  • 2 large cloves garlic, minced
  • 2 large roma (plum) tomatoes, seeded and chopped
  • 1/2 cup chopped red onion
  • 1/2 cup chopped green bell pepper
  • 1 small green chile pepper, seeded and chopped
  • 1 lemon, juiced
  • 1 teaspoon lemon zest
  • 1 small carrot, shredded
  • 1/2 cup oil-cured black olives
  • 1/4 cup chopped fresh cilantro
  • salt and ground black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 2 hard-cooked eggs, cut in half lengthwise
Instructions
1
Heat the water in a large saucepan over extremely high heat until it reaches its boiling point. Add a generous amount of salt to the water and stir vigorously to dissolve it completely.
2
Carefully pour the lentils into the boiling water while continuously stirring with a spoon to prevent lumps.
3
Gradually decrease the heat to a low simmer and cover the saucepan with a lid. Allow the lentils to cook for approximately 30 minutes, or until they are tender but still retain some firmness.
4
Remove the lentils from the heat and transfer them to a large mixing bowl. Add the minced garlic, chopped seeded tomatoes, diced red onion, sliced green bell pepper, and diced chile pepper to the bowl.
5
Squeeze the juice of 1 lemon into the bowl and add 1 teaspoon of its grated zest. Mix in the shredded carrot, pitted olives, and chopped cilantro.
6
Sprinkle a pinch of salt and a few grinds of black pepper over the salad. Drizzle a generous amount of olive oil over the mixture and stir until well combined.
7
Refrigerate the salad for at least 1 hour to allow its flavors to meld together.
8
Before serving, give the salad a thorough stir and add more lemon juice or olive oil if desired.
9
Transfer the salad to a serving dish and garnish with sliced hard-boiled eggs.