Ingredients
- 1 cup beluga lentils, rinsed (250 g)
- 300 g cherry tomatoes, or a mix of baby heirloom tomatoes
- sea salt and freshly ground pepper, to taste
- 1 medium red onion, very thinly sliced
- 1 small bunch flat-leaf parsley, coarsely chopped
- 1 generous handful basil leaves, coarsely chopped
- 2 tablespoons capers (in brine), drained
- 1/4 cup pine nuts, lightly toasted (25 g)
- 6 tablespoons extra-virgin olive oil
- juice from 1 large lemon (about 4 tablespoons)
- fresh parmesan shavings, to garnish (optional)
Instructions
- Preheat the oven to 400°F / 200°C.
- Place the lentils in a large saucepan, cover with plenty of water and bring to a boil (generally, lentils should be cooked at a 1:3 ratio, lentils to water). Simmer over medium heat for 30 minutes. Drain, then transfer to a large serving bowl and allow to cool to room temperature.
- TIP: I recommend tasting the lentils after about 25 minutes to see if they are the consistency you want — more firm (al dente) is best for salads.
- Place the tomatoes on a baking sheet. Spread them out, drizzle lightly with olive oil and sprinkle generously with sea salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft. Remove from the oven and set aside.
- Add the red onion, parsley, basil, 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 the dressing over the lentils mixture.
- Give everything a good toss. Taste and add more salt or lemon juice if desired. Add the roasted tomatoes and lightly toss to incorporate.
- Serve with parmesan shavings and enjoy!
Nutrition
Notes
Planning ahead: Lentils can also be cooked up to 2 days ahead. Let cool; cover and store in the refrigerator.