| Yield: | 4 servings |
Ingredients
- 2 cups dried lentils, picked over for stones
- 1 clove garlic
- Juice of one lemon
- 1/2 cup olive oil
- 1/4 cup finely chopped parsley
- 4 plum tomatoes, chopped
- 1/2 cup diced green bell pepper
- 1 teaspoon dried basil
- Salt and pepper
Instructions
- In a large saucepan, bring 1 quart of water to a boil. Season water and stir in lentils. Reduce heat to a simmer and cook lentils for 20-30 minutes or until just tender. The lentils should not be mushy. Drain off any remaining liquid.
- Begin chopping the garlic clove and sprinkle with some salt. Using the flat side of the knife mash the garlic into a paste. In a medium bowl, whisk together the lemon juice and garlic paste. Whisk the olive oil into the lemon juice in a thin stream. Stir in the parsley, tomatoes, green pepper and basil. Gently mix in the drained lentils and toss to coat. Season to taste with salt and pepper
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 600 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 12 g |
| Sugar | 4 g |
| Protein | 25 g |
| Cholesterol | 0 mg |
| Sodium | 520 mg |
Reviews
My partner and I are on a mission to eat with more variety and healthfulness. We were already well on our way (thanks moms and dads) but had never cooked lentils. Our impulse buy of the dried green variety sat in our cupboard for months until this sweltering summer day. I needed something easy. Not wanting to go to the store I substituted garden cucumber for green pepper and used fresh (not dried) garden basil. I also served it cold with hot chicken breast on top. Yum. And thanks!
This was a fast yummy salad. I added some shredded carrots and left out the lemon juice(I was out). I also used the canned diced tomato with olive oil instead of fresh toms. I cut my olive oil back and added a little to taste. This was so good that my sample taste became lunch!