I never thought I’d say this, but since I tried this lentil salad recipe I am a true lentil lover!
Cooking lentils is easy (see Instructions below) but I have to admit that I am a sucker for everything that’s quick and easy and TraderJoe’s organic steamed lentils make this recipe even faster. I gotta warn you, this salad is addictive. But that’s not a problem since it’s not only a good source of potassium, calcium, zinc, niacin and vitamin K, but lentils are particularly rich in dietary fiber, lean protein, folate and iron.
This blog post contains a basic recipe which can – as always – be easily modified to personal preference. If you scroll all the way down you will find a variation I did using up left overs in the fridge. Now grab a piece of paper and a pen, this is what you need to add to your shopping list, if you don’t already have the ingredients at home.
Oh, and since the question came up a lot: as a measuring cup I am using a normal coffee cup (300-350 ml).
2 cups of steamed or cooked lentils
3 medium sized tomatoes
6 basil leaves
3 tbsp olive oil
5 tbsp apple cider vinegar
salt & pepper to taste
- How to cook lentils: Place 1-2 cups into a pot and cover with water. Bring to a boil. Reduce the heat and simmer for about 15-20 min until lentils are tender but not too mushy, you want them al-dente. Stir occasionally. Drain the lentils and rinse them with cold water to cool. Luke warm is okay, but they shouldn’t be hot.
- Cut the tomatoes in small cubes and make sure to save as much of their juice as possible. Chop the basil leaves.
- Add to a bowl and combine with all remaining ingredients.
Store the salad in an air-tight container in the fridge and let it marinate over night. Or simply make enough for now and later, because the flavors are just getting better ♥
Black sesame seeds