Olive and Dried Tomato Lentil Salad

Name: Olive and Dried Tomato Lentil Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams cup French le Puy green lentils (about; 2 Tbsps fresh lemon juice; 2 Tbsps chopped pitted brine-cured olives; 59 milliliters chopped drained oil-packed sun-dried tomatoes; 2 Tbsps olive oil; 113 grams 1/2 cup red lentils (about; 4 servings Salt and freshly ground pepper; 3 scallions, thinly sliced

Olive and Dried Tomato Lentil Salad is a gluten free and vegan recipe with 4 servings. This side dish has 387 calories, 23g of protein, and 10g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have salt and pepper, olive oil, brine-cured olives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a medium saucepan of boiling water, cook the green lentils over moderately high heat until almost tender, about 15 minutes.

Ingredients you will need

Green Lentils

Water

Equipment you will use

Sauce Pan

Add the red lentils and continue cooking until all the lentils are tender, about 8 minutes longer.

Ingredients you will need

Red Lentils

Lentils

Drain the lentils. Return them to the saucepan and let cool to room temperature. Stir in the scallions, sun-dried tomatoes, olives, lemon juice and olive oil. Season with salt and pepper and serve.

Ingredients you will need

Sun Dried Tomatoes