Are lettuce salads getting old? Enjoy this crisp, light salad that was influenced by traditional tabbouleh flavors. Red lentils are cooked, drained, and then fresh herbs, scallions, and Roma tomatoes are added. Enjoy for lunch or dinner after tossing with a simple dressing of extra-virgin olive oil and lemon juice and topping with scallion leaves.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (14.5 ounce) can vegetable stock
- 7 ounces red lentils, picked over and rinsed
- 1 cup minced fresh parsley
- ½ cup minced fresh mint
- 2 medium chopped green onions, white and green parts separated
- 2 medium Roma tomatoes, seeded, diced
- ¼ cup extra-virgin olive oil
- 1 medium lemon, zested and juiced
- salt to taste (optional)
Instructions
- Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
- Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
- Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
- Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.
- Store any leftovers covered, in the refrigerator, 2 to 3 days.
Reviews
This is so delicious! I added lime juice, black pepper, and cilantro, taking the recipe to new heights. My new fav salad side!