Description
I tried to duplicate this light, refreshing salad that my Tunisian in-laws make. I put my own ‘twist’ on this with the addition of lemon zest. Using colorful vegetables makes for a light salad with a beautiful presentation. Garnish with sliced hard-boiled eggs and serve with crusty baguettes.
Ingredients
- 4 cups water
- salt
- 1 ¼ cups dry lentils
- 2 large cloves garlic, minced
- 2 large roma (plum) tomatoes, seeded and chopped
- ½ cup chopped red onion
- ½ cup chopped green bell pepper
- 1 small green chile pepper, seeded and chopped
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 1 small carrot, shredded
- ½ cup oil-cured black olives
- ¼ cup chopped fresh cilantro
- salt and ground black pepper to taste
- ¼ cup extra-virgin olive oil
- 2 hard-cooked eggs, cut in half lengthwise
Instructions
- Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low
- cover
- and simmer until the lentils are tender but still hold their shape
- about 30 minutes. Drain well.
- Transfer the lentils to a mixing bowl and stir in the garlic
- seeded tomatoes
- red onion
- green bell pepper
- and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot
- olives
- and cilantro.
- Season with salt and black pepper
- and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
- Before serving
- mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 55 mins
Servings: 4