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)
Instructions
- 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).
- Drain in a large sieve, then transfer to a large bowl.
- 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.
- Enjoy!
Nutrition
Notes
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