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Lentils with Sun-Dried Tomatoes, Onion and Fresh Herbs
- 45 mins total
- 10 mins prep
- 25 mins cook
- 10 mins Cooling
- serves 4 people
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Lentils 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.
Use very good sun-dried tomatoes.
Do not purchase oil-packed sun-dried tomatoes. I purchased the 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 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: A must as they give the intense savory taste to this dish.
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.
- Start by slicing the sun-dried tomatoes if they are in large chunks and mix 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 and garlic, pepper, and olive oil while still hot.
- While the lentils are cooking, chop all the herbs.
- Mix well and serve.
Equipment you will need
A sharp knife to slice the sun-dried tomatoes and herbs.
Mandoline for the onions.
Small bowls for the sun-dried tomatoes and onion. A larger bowl to finish assembling it and serving it on your table.
Can this be made ahead of time?
Yes, it can, Mix well to redistribute the vinegar and oil to the lentils.
Storage instructions:
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.
If you enjoyed these Lentils with Sun-Dried Tomatoes, Onion, and Fresh Herbs, check out these flavorful recipes :
Tomato Arugula Salad
Potatoes with Basil
Mushrooms, Sausage Ragu with Polenta
Equipment and ingredients used to make this wonderful recipe
Nutrition Facts
Lentils with Sun-Dried Tomatoes, Onion and Fresh Herbs
Amount Per Serving
Calories 458
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 21mg1%
Potassium 242mg7%
Carbohydrates 46g15%
Fiber 21g88%
Sugar 6g7%
Protein 18g36%
Vitamin A 294IU6%
Vitamin C 11mg13%
Calcium 60mg6%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Lentils with Sun-Dried Tomatoes, Onion and Fresh Herbs
- 45 mins total
- 10 mins prep
- 25 mins cook
- 10 mins Cooling
- serves 4 people
Ingredients
-
10 pieces of sun-dried tomatoes
-
2 tablespoons of olive oil
-
2 tablespoons balsamic vinegar
-
a generous pinch of salt
-
1 small red onion, very thinly sliced
-
1 tablespoon red wine vinegar
-
1 teaspoon Maldon sea salt
-
1⅓ cup de Puy lentils
-
4 tablespoons olive oil
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1 garlic crushed
-
2 tablespoons fresh parsley, chopped
-
2 tablespoons fresh chives, chopped
-
2 tablespoons fresh dill, chopped
Instructions
-
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.
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Once cool add all the fresh herbs, sun-dried tomatoes with the balsamic and gently mix.
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Originally published on May 16, 2021. Updated on October 23, 2022
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I love coming to your site and seeing that big banner image across the top. The photos are always great and this one is no exception. My family and kids have all been loving lentils lately! I will definitely have to make this for them this week. How can you go wrong with 25 minutes!
Thank you Cooking with Carbs for your kind compliment. I do love lentils all year long. Perfect warm and cold too.
Love to have your feedback when you make it.
Bon Appetit!
Oh, this salad recipe is amazing! I loved the combination of flavors with the sun-dried tomatoes, onions, and fresh herbs, and the lentils made it much more filling. I had it for lunch but I can definitely see myself making it for dinner with a side of roasted veggies.
One of my favorite all year as it is savory, healthy, and filling. Perfect side for fish, at least that is one of the ways I enjoy preparing it.
Enjoy!
This sounds wonderful. I have puy lentils in the cupboard but I’ve not tried sun dried tomatoes that aren’t in oil. This will be a new cooking adventure for me. Thank you… I love new things 🙂
Then you will love this recipe, Julia. Easy, delicious and you can store for a couple of days if you have left over of course.
Enjoy!
This a super healthy salad I make often. I just have to deal with a fussy eater who won’t touch tomatoes in any form apart from ketchup, but I still make sure to pack it with good stuff. I’m saving the dried tomatoes for my plate:) Beautiful, healthy, and so easy to make recipe!
I definitely need to try this!! Thank you for directing me here!
The pleasure is all mine, I am sure you will enjoy it.
Bon Appetit!
This looks so delicious. We LOVE lentils in my house so I’m definitely bookmarking this and saving it to try out. Love the hint of red onion too, I can already taste it, yummy!
This lentil dish is perfection. So simple, yet tasty and filling!
Thank you!
Great lentil recipe. I especially love the addition of the fresh herbs.
Thank you! I love the herbs with it, it sure lifts up this dish.
What a wonderful way to cook lentils. All the flavors really make this come alive!
Thank you. I am glad you enjoyed it.
This was absolutely divine!
Thank you! I am so happy you enjoyed it.
I love all the fresh herbs in this!
Thank you!
Wonderful flavours especially with the richness of balsamic and sun delicious dried tomatoes. This has Sunday dinner all over it for me.
This is one of our favorite dinner. Rich in flavor and so easy to make.
Enjoy!
This lentil salad is perfect (and simple enough to make) for lunch. Love the tang of the sundried tomatoes. Thank you for a great recipe!
The pleasure is all mine, Keri.
Enjoy!
The sundried tomatoes add such a yummy flavor to the dish!
One of my favorite ingredients.
Enjoy!
So delicious and filling!
Enjoy!
Any salad with balsamic vinegar and tomatoes will always be a win for me, and this one did not disappoint! Thank you!
I am so happy you enjoyed it.
What an appealing dish. One look at that cover photo and I was drooling.
Thank you!
I love every ingredient. This was so tasty.
Thank you. I am so happy you enjoyed it.
this lentil dish is so good!
Thank you!
Loved this! So delicious!
Thank you!
Lentils with sundried tomatoes and onion is great side dish. I am going to try this.
Wonderful! Enjoy!
This looks delicious. Thank you for sharing!
love these lentils! The sun dried tomatoes are the perfect addition!
Looks like a great dinner.
Enjoy!
This is an excellent dish, and I really admire the balance of the acidity and oil, just perfect. I used sun-dried tomatoes in oil, I just poured off the oil from the jar before the soaking stage. I also added them rather sooner to the lentils. The thin slicing and marinading of the red onion works very well. I used black beluga lentils as they come up cheaper in London’s Turkish shops than actual puy lentils. Vital to have the lentils al dente. I kept resetting the timer to make sure of this, on 3min intervals once they were near done. I’ll be making this again. Oh, and I chopped the sundried tomatoes, I think they need distributing, not encountering in large slabs. Thanks for this recipe.
The pleasure is all mine and thank you for your wonderful feedback.
Thank you for the tips about the lentils. I have a large number of readers from the UK and EU and I am sure they appreciate your input.
Thank you for stopping on my corner of the net, and taking the time to comment on the recipe.
Enjoy!