Lentils salad with sun-dried tomatoes, onion, and fresh herbs. A savory salad that everyone will enjoy.
I love lentils and often 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.
Do not worry about the red onion overpowering this wonderful recipe.
By letting the onion sit with the vinegar, the onions soften, and the strong onion flavor is tamed. Therefore the raw onion’s sweet taste comes out.
In this Article
- Use delicious sun-dried tomatoes.
- If time is on your side, how to make sun-dried tomatoes at home
- Here are a few helpful tips for the ingredients needed
- Equipment you will need
- Cooking Tips and how to make this lentil with sun-dried tomatoes, onions, and fresh herbs to perfection
- Storage instructions:
- What to do with the remaining fresh herbs?
- Frequently Asked Questions
- If you enjoyed these Lentils with Sun-Dried Tomatoes, Onion, and Fresh Herbs, check out these flavorful recipes :
- Lentils with Sun-Dried Tomatoes, Onion and Fresh Herbs
Use delicious sun-dried tomatoes.
Do not purchase oil-packed sun-dried tomatoes. I purchased regular sun-dried tomatoes, with no oil added. I let mine soak in olive oil and balsamic vinegar.
Start them first so they will have marinade well. Do not buy sun-dried tomatoes packed in oil.
The oil will have removed all the natural flavor, and the balsamic vinegar will not soak into the tomato’s membranes.
If time is on your side, how to make sun-dried tomatoes at home
If time is on your side and you want to give your hand, you can make the sun-dried tomatoes in the oven.
- Preheat the oven to 275F. Use fresh Roma tomatoes that you will quarter.
- Place the quarters of tomatoes skin-side down on a baking sheet lined with parchment paper.
- Drizzle with a couple of tablespoons of olive oil and two tablespoons of balsamic vinegar. Sprinkle generously with salt.
- Roast for about 1 to 1 1/2 hours or until semi-dry.
- Set aside and allow to cool down before using them with the lentils.
This dish is exceptionally rich in nutrients and substantial that can be served as a main entree with steamed rice or roasted vegetables to go all vegan.
Here are a few helpful tips for the ingredients needed
Le Puy Lentils: Smaller than your usual lentils, grey-green in color, and grown in the Puy region of France. No need to soak them before cooking
Sun-Dried Tomatoes: Best if purchased and packed under a vacuum pack. Buy them whole or sliced. That is up to you.
Balsamic vinegar: It gives this salad that sweet flavor and reduces the red onion’s acidity.
Red wine vinegar: stronger in flavor and perfect with lentils.
Red Onion: Beatufil dark purple skin with no bruises. Peel and remove one of the rings before slicing it.
Maldon Sea Salt: Salt flakes that are artisanally made. You can replace it with the Fleur de Sel if you wish. Do not substitute the Maldon salt with regular salt or Kosher salt. Not the same crystallization.
Fresh Herbs: Parsley, chives, and dill: A must as they give an intense savory taste to this dish. Do not replace with dry, as it will not be the same flavor.
Garlic: crushed will release all the natural oils giving this salad a wonderful flavor. Mixed with the balsamic, it is even more diffused.
Olive oil: Use a light olive oil that does not have a heavy flavor. You want your lentil salad to be light and enjoy all the flavors.
Equipment you will need
Sharp knife – to slice the sun-dried tomatoes and herbs.
Mandoline – for the onions.
Small bowls – for the sun-dried tomatoes and onion.
Large bowl – to finish assembling it and serving it on your table.
Cooking Tips and how to make this lentil with sun-dried tomatoes, onions, and fresh herbs to perfection
Super easy to make and with all my recipes. I always suggest having all your ingredients ready before turning to your stove.
Your lentil salad is made in two parts: one – to cook the lentils. Two – dressing the ingredients so they will infuse themself with lots of flavors.
- Start by slicing the sun-dried tomatoes into large chunks and mixing them well with the balsamic, salt, and olive oil. This step will soften the tomatoes while enriching it with flavor.
- Slice the red onion with the help of a mandoline very thinly. Add the vinegar and salt and let it rest together. You will notice your red onions going softer on you. The pickling process while marinating creates that.
- Prepare the lentils by cooking them for 20 minutes in boiling water. Drain and add the onions, garlic, pepper, and olive oil while still hot.
- While the lentils are cooking, chop all the herbs.
- Mix well and serve.
It stores well in the refrigerator, and you can enjoy it the day after.
Bring back to room temperature before serving.
What to do with the remaining fresh herbs?
Herbs are expensive, and I can see the reluctance to purchase them and not use them all at once.
If you have no other recipes to use your fresh herbs and cannot use them all at once in your cooking, I recommend washing them well and letting them dry on your counter with a paper towel.
Once dry, save them in a closed jar and use them whenever you need your herbs.
Mix them with salt and pepper, and they make the best rubs.
Frequently Asked Questions
Can this lentil salad recipe be made ahead of time?
Yes, it can, Mix well to redistribute the vinegar and oil to the lentils.
Is lentil a carb or protein?
Lentils are high in fiber and complex carbohydrates while low in fat and calories. High on protein.
Are lentils gluten-free?
Yes, they are naturally gluten-free, making them a perfect staple in all kitchen pantries.
If you enjoyed these Lentils with Sun-Dried Tomatoes, Onion, and Fresh Herbs, check out these flavorful recipes :
Equipment and ingredients used to make this wonderful recipe
Lentils with Sun-Dried Tomatoes, Onion and Fresh Herbs
- 10 sun-dried tomatoes, pieces
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar,
- salt, a generous pinch
- 1 red onion, very thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon Maldon salt,
- 1⅓ cup Puy lentils,
- 4 tablespoons olive oil
- 1 garlic, crushed
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh dill , chopped
- 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.
- 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.
- 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.
- Once cool add all the fresh herbs, sun-dried tomatoes with the balsamic and gently mix.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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Originally published on May 16, 2021. Updated on August 6, 2023.