Lentil Salad

[Guest guest]

Lentil Salad

 

 

1 cup dried brown lentils

1 red onion, halved

1 clove garlic, unpeeled

250 g (9 oz) cherry tomatoes, quartered

1 Lebanese (Mediterranean) cucumber, halved lengthwise, sliced

1 small red capsicum (bell pepper), chopped

6 teaspoons olive oil

8 teaspoons lemon juice

1/2 teaspoon finely grated lemon zest

 

 

1. Place lentils, an onion half, garlic and 4 cups water in a medium

saucepan. Bring to the boil; reduce heat. Simmer for 20 minutes or

until lentils are tender. Drain; discard onion.

 

2. Place lentils in a large bowl; cool to room temperature.

 

3. Using fingers, gently press garlic flesh from skin into a small

bowl; mash roughly.

 

4. Finely chop remaining onion, add to lentils with tomato, cucumber

and capsicum (bell pepper) and mix to combine.

 

5. Whisk oil with lemon juice, zest and garlic; pour over salad and

toss to combine.

 

 

Serves 4.