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

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

430.9 calories; protein 19.9g 40% DV; carbohydrates 44.8g 15% DV; fat 19.4g 30% DV; cholesterol 106mg 35% DV; sodium 343.7mg 14% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2011
HOLY MOLY!! This is an incredible salad! So fresh it is very refreshing!! I made it as per instructions except minus the onion since I didn't have a red onion on hand and I am 45 miles from the grocery store but the flavor is FAB! If anyone complains that there isn't meat protein in this dish serve it alongside some tuna and some bread with melted cheese on it!!! Read More
(19)

Most helpful critical review

Rating: 3 stars
09/17/2014
The lemon flavour was overpowering and the other vegetables couldn't compete for the flavours. It does definitely need the olives though. Read More
(1)
44 Ratings
  • 5 star values: 28
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/13/2011
HOLY MOLY!! This is an incredible salad! So fresh it is very refreshing!! I made it as per instructions except minus the onion since I didn't have a red onion on hand and I am 45 miles from the grocery store but the flavor is FAB! If anyone complains that there isn't meat protein in this dish serve it alongside some tuna and some bread with melted cheese on it!!! Read More
(19)
Rating: 4 stars
07/20/2011
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. Read More
(18)
Rating: 5 stars
08/21/2011
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!! Read More
(15)
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Rating: 5 stars
07/21/2011
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. Read More
(10)
Rating: 4 stars
07/22/2011
Good recipe and fully enjoyed. NOTE: You MUST rinse your dried lentils very well before using. Read More
(10)
Rating: 5 stars
08/27/2011
Aptly named this colorful lentil salad is indeed refreshing and delicious. I used quartered cherry tomatoes because that is what I had available and I did not bother with the hard boiled eggs. I m always looking for a unique and tasty side to bring to a barbeque and this fits the bill. It is also wonderful as a light lunch served on a bed of lettuce with peak season sliced tomatoes layered with fresh mozzarella on the side. Read More
(8)
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Rating: 4 stars
08/13/2011
This is a nice change of pace. I did not have a green chili so I used 3 shakes of tabasco sauce otherwise I made it as written. I will make again it would be good to take to a picnic. Read More
(7)
Rating: 4 stars
09/09/2011
This beautiful dish has excellent texture but i found it in need of a punch of flavor. Increasing the heat with a jalapeno pepper adding more fresh herbs or increasing lemon juice might help. I will certainly make this again. Read More
(6)
Rating: 5 stars
11/18/2012
Such an awesome recipe - thank you for sharing!! Lentils were finished in 15 minutes FYI and I cooked them in chicken bouillon. I just made it and between me and my hubby it is now almost gone so next time I will definitely double it. I forgot the chili pepper and instead used a few shakes of ground red pepper. Used 1.5 lemons. LOVED IT. Read More
(5)
Rating: 3 stars
09/17/2014
The lemon flavour was overpowering and the other vegetables couldn't compete for the flavours. It does definitely need the olives though. Read More
(1)