Lentils with Sun-Dried Tomatoes, Onion and Fresh Herbs

Prep Time: 10

Cook Time: 25

Cooling: 10

Total Time: 45

Servings: people

Author: Giangi Townsend

Lentil salad with sun-dried tomatoes, onion, and fresh herbs. A savory salad that everyone will enjoy.

Ingredients

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

US - Metric

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.
Once cool add all the fresh herbs, sun-dried tomatoes with the balsamic and gently mix.

Notes

Do not overcook your lentils, as they will get mushy and lose their consistency to make this dish.

This dish is perfect for meal prep as it stores well and can be assembled at the last minute.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.