Lentils with Sun-Dried Tomatoes, Onion & Fresh Herbs
A savory salad that will be enjoyed by everyone. I love lentils and most often I cook with Le Puy Lentils from France. They do not disintegrate while cooking. While making a salad with your lentils, that is what you are looking for in a lentil. This dish is quite rich in nutrients and substantial that can be served as a main entree with steamed rice or to go all vegan, roasted vegetables. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 10 piecesun-dried tomatoes
- 2 tablespoonolive oil
- 2 tablespoonbalsamic vinegar
- 1 pinchsalt 1
- 1 piecesmall red onion, very thinly sliced
- 1 tablespoonred wine vinegar
- 1 teaspoonMalson sea salt
- 1⅓ cupsde Puy lentils
- 4 tablespoonsolive oil
- 1 clovegarlic crushed
- 2 tablespoonsfresh parsley, chopped
- 2 tablespoonsfresh chives, chopped
- 2 tablespoonsfresh dill, chopped
Instructions
- 1
In a small bowl combine the sun-dried tomatoes, olive oil, balsamic vinegar, and salt. Mix well until the tomatoes are covered with balsamic and olive oil. Set aside.
- 2
In a large bowl place, the very thinly sliced red onion, pour over the red wine vinegar and sprinkle with the Maldon salt. Stir and set aside.
- 3
Place the lentils in a pan of boiling water and cook for 20 to 30 minutes or until tender. Drain in a sieve and make sure all the water is removed. Add to the onions while still warm. Add the 4-tablespoon olive oil, garlic, and black pepper. Stir to mix and let it cool down.
- 4
Once cool add all the fresh herbs, sun-dried tomatoes with the balsamic and gently mix.