SUN-DRIED TOMATO LENTIL SALAD RECIPE
20 min cold sun-dried tomato lentil salad is a real deal, gluten-free medley of wholesome, vegan goodness! This is a speedy lunch or dinner recipe idea worth keeping and sharing! This salad can be served on its own, with biscuit, with a serving of meat, or with poached or fried egg on the top.
20 min cold sun-dried tomato lentil salad is a real deal, gluten-free medley of wholesome, vegan goodness! This is a speedy lunch or dinner recipe idea worth keeping and sharing! This salad can be served on its own, with biscuit, with a serving of meat, or with poached or fried egg on the top.
- salt & pepper to taste
- 100 g (â½ cup) mixed lentils - i used red split, green
- 250 ml (1 1/4 cup) water
- 5 tablespoons pitted olives in brine drained and diced to corn size pieces
- 3 tablespoons sun-dried tomatoes in oil, drained and sliced thi
- 150 pieces
- 3 tablespoons of oil from sun-dried tomatoes jar
- 1-2 tablespoons apple cider vinegar (depending ho
- 2 raw garlic cloves minced
- 3-4 tablespoons fresh parsley leaves
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -4 (0g)
- Sodium 77.516 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Rinse lentils and set to simmer in water on medium heat for about 15 minutes until almost soft.
- Drain and reserve.
- Combine dressing ingredients and reserve.
- Dice and slice all salad ingredients. When lentils are cooked and cooled down combine them with all other ingredients.
- Season to taste with salt & pepper and serve with a generous sprinkle of parsley leaves.
SUN-DRIED TOMATO LENTIL SALAD: A Busy Woman's Best Friend
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and satisfying, and this sun-dried tomato lentil salad fits the bill perfectly. I stumbled upon this recipe while browsing a food blog (I can't remember which one, sadly!), and it's become a staple in my weekly meal rotation. Forget complicated recipes and endless chopping – this salad comes together in a flash, leaving me with more time to focus on my kids and my career. The vibrant colors and flavors are a welcome treat after a long day, and the best part? It’s entirely customizable!
The beauty of this salad lies in its versatility. I love using a mix of lentils – red split, green, brown – for added texture and a more complex flavor profile. Feel free to experiment with other legumes, too! Chickpeas would add a lovely creaminess, while black beans would introduce a smoky depth. The sun-dried tomatoes provide a sweet and tangy counterpoint to the earthy lentils, and the olives add a briny kick. I often adjust the amount of apple cider vinegar based on my mood and the tartness of the tomatoes; sometimes I crave a bolder, more acidic dressing, while other times I prefer a milder touch. Don’t be afraid to experiment with your favorite herbs and spices as well. A pinch of red pepper flakes can add a delightful warmth, or a sprinkle of cumin can impart a warm, earthy undertone. The possibilities are endless!
This salad is also incredibly adaptable to different dietary needs. It’s naturally vegan and gluten-free, making it a great option for friends and family with various dietary restrictions. It’s also a fantastic source of plant-based protein, fiber, and vitamins, making it a healthy and satisfying meal that keeps me energized throughout the day. I often serve it as a light lunch on its own, or as a side dish alongside grilled chicken or fish for a more substantial meal. Sometimes, I even top it with a fried egg for an extra dose of protein and richness. The great thing is it’s just as delicious served cold straight from the fridge as it is at room temperature.
Beyond its practicality and deliciousness, this salad is also incredibly satisfying. The combination of textures – the soft lentils, the chewy olives, the burst of juicy sun-dried tomatoes – is a delightful sensory experience. It's a meal that nourishes both my body and my soul, and it’s a recipe I’ll continue to cherish for years to come. It’s a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. Sometimes, the simplest recipes are the most rewarding. So go ahead, give this sun-dried tomato lentil salad a try; you won't regret it! It’s a delicious and satisfying meal that’s perfect for any busy woman (or man!).
Ingredients:- salt & pepper to taste
- 100 g (½ cup) mixed lentils - I used red split, green
- 250 ml (1 ¼ cup) water
- 5 tablespoons pitted olives in brine, drained and diced
- 3 tablespoons sun-dried tomatoes in oil, drained and sliced
- 3 tablespoons of oil from sun-dried tomatoes jar
- 1-2 tablespoons apple cider vinegar
- 2 raw garlic cloves, minced
- 3-4 tablespoons fresh parsley leaves
