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Vegan
Kitchen Advice
- Rinse lentils well before cooking to remove any dust.
- Cook lentils until just tender but not mushy to keep a nice texture.
- Let the salad chill for at least an hour to allow flavors to meld.
Ingredients 0/14
Why You'll Love Making This
Step 1
Bring a pot of salted water to a boil. Once it’s bubbling, add the lentils while stirring to keep them from sticking. Turn the heat down to low, cover the pot, and let the lentils simmer gently until they’re tender but still hold their shape—this usually takes about 30 minutes. Drain them well and transfer to a large bowl.
Step 2
Toss in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Squeeze in the juice of one lemon and add a teaspoon of its zest for a bright, fresh flavor. Stir in the shredded carrot, olives, and cilantro until everything is nicely combined.
Step 3
Give the salad a good seasoning with salt and black pepper, then drizzle some olive oil over it and mix again. Pop the bowl into the fridge for at least an hour so all those flavors can meld together.
Step 4
When you’re ready to serve, give the salad one more stir. Taste and add a little extra lemon juice or olive oil if it needs a boost. Finally, transfer it to a serving dish and garnish with slices of hard-boiled egg for a nice finishing touch.
