Ingredients
- 3/4 cup French green lentils (Le Puy) (150 g)
- 2 small red onions, thinly sliced
- 1 small bunch flat-leaf parsley, coarsely chopped
- 2 generous handfuls basil leaves, coarsely chopped
- 10-12 oil-packed sun-dried tomatoes halves, chopped
- 2 tablespoon capers (in brine), drained
- 4 tablespoons pine nuts, lightly toasted
- 5 tablespoons extra-virgin olive oil
- freshly squeezed lemon juice from 1 large lemon (about 4 tablespoons)
- fresh parmesan shavings (optional)
- sea salt and freshly ground pepper, to taste
Instructions
- Place lentils in a large saucepan, cover with plenty of water and bring to the boil (generally, lentils should be cooked at a 1:3 ratio; lentils to water). Simmer over medium heat for 25-30 minutes, until al dente. Drain excess water and transfer to a bowl to cool.
- Add the red onion, parsley, basil, tomatoes, capers and toasted pine nuts to the bowl with the lentils.
- In a small bowl, whisk together the oil, lemon juice, and the pinch of salt and pepper. Drizzle dressing over lentils.
- Give everything a good toss. Taste and add more salt or lemon juice if needed. Serve with parmesan shavings, if desired. Enjoy!
Nutrition
Notes
- I love the taste of raw red onions, but one other trick worth mentioning is to add the onions to the lentils while they are still hot. This is said to tame some of their harsh bite while managing to keep their crisp texture.
- This Mediterranean Lentil Salad can easily be adapted by adding more herbs, some baby arugula, using toasted almond slivers instead of pine nuts, or sprinkling with a little feta. As you like!