Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove
- 2 cup lentils brown or green - Umbrian recommended
- 4 cup water
For the dressing:
- 2 lemon juiced and zested, for 1/4 cup juice and 1 teaspoon zest
- 1 clove garlic minced
- 1 shallot small, minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
For the salad:
- 1/2 cup yellow bell pepper sliced
- 1/3 cup red onion sliced into thin rings
- 1 teaspoon fresh thyme
- 1 tomato sliced
- 1 bunch fresh basil whole leaves, optional
Add water and lentils to a medium saucepan. Bring to a fast boil then reduce heat to low. Cook, loosely covered, until lentils are tender, about 20 minutes. Drain and allow to cool.
Meanwhile, prep the salad ingredients and place in a large bowl. Whisk together all the dressing ingredients.
Add cooled lentils to the bowl of salad ingredients and add some of the dressing, tossing to combine. Taste, adding more dressing and adjusting seasonings if needed.
Salad can be served immediately, warm, at room temperature, or chilled for serving later. If chilled, allow to set at room temperature at least 30 minutes prior to serving.
Store any remaining dressing in a sealed container in the refrigerator for separate use. Bring to room temperature and shake to recombine prior to using.
Calories: 248kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 463mg | Fiber: 13g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 3mg