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

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.

Nutrition

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