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Lentil Salad with Bell Pepper, Tomato and Herbs
Simple, healthy lentil salad with bell pepper, cherry tomatoes and fresh herbs. An easy to make, tasty, nutritious, and inexpensive dish that is also suitable for vegetarians or vegans. 4 to 6 servings, as a side.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 341 kcal
Ingredients
- 1 cup dried black beluga or French green lentils (200 g)
- 1 bay leaf
- 250 g mini roma or cherry tomatoes, quartered (and halved again, if large)
- 4 green onions, thinly sliced
- 1 small garlic clove, minced
- 1/2 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 sweet red or yellow pepper, diced
- Generous handful fresh dill, finely chopped (about 4 tablespoons)
- Generous handful fresh basil, thinly sliced (about 4 tablespoons)
- 2 tablespoons chopped flat-leaf parsley
- 3 tablespoons red-wine vinegar, or to taste
- 4 tablespoons extra-virgin olive oil
- 30 g crumbled feta, or more to taste (optional)
Method
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In a large saucepan, combine the lentils and bay leaf with 3 cups of water (750ml). Bring to a boil over medium high heat and then reduce to medium-low and cook according to package instructions for 20-25 minutes, until tender but firm (al dente).
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Drain in a large sieve, then transfer to a large bowl.
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Toss the hot lentils with the tomatoes, green onion, garlic, vinegar, oil, salt and pepper. Let stand to cool for 10-15 minutes, then add the bell pepper, dill, basil, and parsley. Taste and adjust seasoning, if needed. Sprinkle with feta cheese (if using) and serve.
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Enjoy!
Notes
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