Rating: 4.53 stars
47 Ratings
  • 5 star values: 29
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary test

prep:
25 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Cook's Note

You may also use red bell peppers in place of green and parsley instead of cilantro, if you prefer.

Nutrition Facts

431 calories; protein 19.9g; carbohydrates 44.8g; fat 19.4g; cholesterol 106mg; sodium 343.7mg. Full Nutrition
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Reviews (45)

47 Ratings
  • 5 star values: 29
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0