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Mediterranean Lentil salad




Source of Recipe


Delicious Living Magazine-2014


Recipe Introduction


Serve this protein rich salad on a bed of lettuce, topped with olives and surrounded by tomato wedges and sliced cucumbers. If you are not vegan, sprinkle with feta cheese.


Recipe Link: http://deliciousliving.com

List of Ingredients




1 C brown or green lentils
4 C water
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried)
2 cloves garlic, peeled
1/3 C sun-dried tomatoes,(not packed in oil)
boiling water
1/2 C diced celery
1/2 C diced yellow and red bell pepper
1/4 C minced red onion
1/2 C chopped fresh parsley

Dressing;

1/3 C olive oil
3 T red wine vinegar
1 tsp ground fennel seed
1 rounded tsp chopped fresh parsley

Recipe



Rinse lentils and remove any debris. In a medium saucepan, bring lentils, 4 cups water, bay leaf, thyme and garlic to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until tender.

Meanwhile place sun dried tomatoes in a heatproof bowl and cover with boiling water. In a large bowl, combine celery, bell pepper, onion and parsley. In a separate bowl, whisk dressing ingredients together until smooth. When sun-dried tomatoes have softened, drain, mince and add to the vegetables.

Drain lentils and discard bay leaves. Remove garlic, mash and mix back into lentils. Toss lentils with vegetables and dressing, adjust with salt and pepper to taste. Serve, or cover and chill to serve later.