Refreshing Lentil Salad

Name: Refreshing Lentil Salad
Prep time: 25 min
Cook time: 30 min
Total time: 115 min
Ingredients: 4 cups water; salt; 1.25 cups dry lentils; 2 large cloves garlic, minced; 2 large roma (plum) tomatoes, seeded and chopped; 0.5 cup chopped red onion; 0.5 cup chopped green bell pepper; 1 small green chile pepper, seeded and chopped; 1 lemon, juiced; 1 teaspoon lemon zest; 1 small carrot, shredded; 0.5 cup oil-cured black olives; 0.25 cup chopped fresh cilantro; salt and ground black pepper to taste; 0.25 cup extra-virgin olive oil; 2 hard-cooked eggs, cut in half lengthwise

4.6

(45)

35 Reviews

7 Photos

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 by TUNISIANSWIFE

Published on July 10, 2019

7

Prep Time:

25 mins

Cook Time:

30 mins

Additional Time:

1 hrs

Total Time:

1 hrs 55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

4 cups water
salt
1 ¼ cups dry lentils
2 large cloves garlic, minced
2 large roma (plum) tomatoes, seeded and chopped
½ cup chopped red onion
½ cup chopped green bell pepper
1 small green chile pepper, seeded and chopped
1 lemon, juiced
1 teaspoon lemon zest
1 small carrot, shredded
½ cup oil-cured black olives
¼ cup chopped fresh cilantro
salt and ground black pepper to taste
¼ cup extra-virgin olive oil
2 hard-cooked eggs, cut in half lengthwise

Directions

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.
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 (per serving)

431	Calories
19g	Fat
45g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 431
% Daily Value *
Total Fat 19g	25%
Saturated Fat 3g	15%
Cholesterol 106mg	35%
Sodium 344mg	15%
Total Carbohydrate 45g	16%
Dietary Fiber 20g	72%
Total Sugars 5g
Protein 20g
Vitamin C 59mg	296%
Calcium 78mg	6%
Iron 5mg	29%
Potassium 873mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.