Refreshing Lentil Salad Good Recipes

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Refreshing Lentil Salad

"I attempted to replicate this mild, refreshing salad that my Tunisian in-legal guidelines make. I placed my very own 'twist' in this with the addition of lemon zest. Using colourful veggies makes for a mild salad with a lovely presentation. Garnish with sliced difficult-boiled eggs and serve with crusty baguettes."

Ingredients :

four cups water
salt
1 1/four cups dry lentils
2 big cloves garlic, minced
2 big roma (plum) tomatoes, seeded and chopped
1/2 cup chopped purple onion
half of cup chopped inexperienced bell pepper
1 small inexperienced chile pepper, seeded and chopped
1 lemon, juiced
1 teaspoon lemon zest
1 small carrot, shredded
1/2 cup oil-cured black olives
1/four cup chopped sparkling cilantro
salt and ground black pepper to taste
1/4 cup extra-virgin olive oil
2 hard-cooked eggs, cut in half of lengthwise

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H55M

Bring the water and salt to a boil in a saucepan over excessive warmness. Pour the lentils into the water at the same time as stirring constantly. Reduce heat to low, cowl, and simmer till the lentils are smooth but still preserve their shape, about half-hour. Drain nicely.
Transfer the lentils to a mixing bowl and stir inside the garlic, seeded tomatoes, red onion, inexperienced bell pepper, and chile pepper. Add the juice of one lemon plus 1 teaspoon of the zest. Mix within the shredded carrot, olives, and cilantro.
Season with salt and black pepper, and drizzle with olive oil; blend nicely. Refrigerate for at the least an hour to allow the flavors to mixture.
Before serving, mix the salad once more and upload extra lemon juice or olive oil if wanted. Transfer to a serving dish and garnish with sliced eggs.

Notes :

You may additionally use crimson bell peppers in region of inexperienced and parsley in place of cilantro, in case you choose.

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