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4 cups water
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salt
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1 ¼ cups dry lentils
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2 large cloves garlic, minced
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2 large roma (plum) tomatoes, seeded and chopped
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½ cup chopped red onion
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½ cup chopped green bell pepper
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1 small green chile pepper, seeded and chopped
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1 lemon, juiced
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1 teaspoon lemon zest
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1 small carrot, shredded
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½ cup oil-cured black olives
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¼ cup chopped fresh cilantro
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salt and ground black pepper to taste
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¼ cup extra-virgin olive oil
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2 hard-cooked eggs, cut in half lengthwise
Refreshing Lentil Salad
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.
Nutrition Information
186
Calories
30g
Carbohydrates
17g
Protein
252mg
Potassium
8g
Fiber
6g
Sugar
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