Mediterranean Lentil Salad (Jimbos Magazine)

Mediterranean Lentil Salad

Serves 4 | Gluten Free, Vegan

Serve this protein-rich salad on a bed of lettuce, topped with olives and surrounded by tomato wedges and cucumber slices. If you're not vegan, sprinkle with feta cheese. 

Ingredients

• 1 cup brown or green lentils
• 4 cups water
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 2 cloves garlic, peeled
• 1/2 cup sun-dried tomatoes (not packed in oil) *
• Boiling water
• 1/2 cup diced celery
• 1/2 cup diced red or yellow bell paper
• 1/4 cup minced red onion *
• 1/2 cup chopped fresh parsley

Dressing

• 1/3 cup olive oil *
• 3 tablespoons red wine vinegar
• 1 teaspoon ground fennel
• 1 rounded teaspoon Dijon mustard

Instructions

1. Rinse lentils and remove any debris. In a medium saucepan, bring lentils, 4 cups water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until tender. 
2. Meanwhile, place sun-dried tomatoes in a heatproof bowl and cover with boiling water. In a large bowl, combine celery, bell pepper, onion, and parsley. In a separate bowl, whisk all dressing ingredients together until smooth. When sun-dried tomatoes have softened, drain, mince, and add to vegetables. 
3. Drain lentils and discard bay leaves. Remove garlic, mash, and mix back into lentils. Toss lentils with vegetables and dressing; adjust with salt and pepper to taste. Serve, or cover and chill to serve later.

* denotes pieces of the recipe I could not 100% make out in the photograph.