Mediterranean Lentil Salad

By The Mediterranean Dish · 45 min

Ingredients

Instructions

1. In a large bowl, whisk the lemon juice, garlic, a big pinch of salt and black pepper, and the Urfa Biber if using. Keep whisking while you slowly drizzle in the olive oil until emulsified. Taste and adjust the seasoning, then set the dressing aside.
2. In a medium pan over medium-high heat, combine the lentils, bay leaf and 3 cups of water (enough to cover the lentils by at least 1 inch). Bring to a boil, then lower the heat, cover and simmer for 20 to 25 minutes, until tender but still with a bit of bite. Drain through a fine mesh strainer.
3. Add the warm lentils to the dressing and toss to coat. Let them cool for a few minutes until they are warm rather than hot.
4. Add the English cucumber, red bell pepper, orange bell pepper, green onions, parsley and mint to the lentils. Toss gently to combine.
5. Taste and adjust the seasoning. Serve right away, or cover and refrigerate for up to 3 days.

Summarized from The Mediterranean Dish's video. Watch it for the details.