Now this is a really useful recipe to have on hand for lunches! Plus, it really is a change from the usual lentil salad with a oil/vinegar dressing. With grilled vegetables, mint, sun-dried tomatoes and a touch of molasses, the taste of this salad really is surprising (yet totally addictive)!
Original recipe is from website The Kitchn.
- 2 to 2 1/4 dried green lentils (or other kind of lentils)
- 4 cups of unsalted vegetable broth (or water)
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup red onion, diced
- 3 bell peppers, diced (ideally a mix of orange, yellow and red)
- 3 cloves garlic, minced
- 1/2 cup olive oil, divided
- 1 cup walnuts, toasted and chopped
- 1 cup flat parsley leaves, roughly chopped
- 1 cup mint leaves, roughly chopped
- 1 lemon, juiced and zested
- 1 tsp salt
- black pepper, to taste
- 2 tbsp molasses*
* the original recipe calls for unsweeted pomegranate molasses. As by boyfriend isn’t really into fruity tastes, we decided to replace it by regular molasses, and the swap was really convincing!
Rince the lentils well. Bring them to a boil in the vegetable broth, then lower the heat and cover the pot, letting them cook for about 25 minutes (or until they are soft, but not too soft). All the broth should be absorbed. Otherwise, drain the lentils in a colander.
While the lentils are cooking, put the sun-dried tomatoes in 1/2 cup of boiling water to get them rehydrated. Keep them in the water, you’ll need all of the mixture later.
Heat 1/4 olive oil to medium heat. Add onions, garlic and bell pepper and let them cook about five minutes, until onions are translucent but peppers are still crispy.
When lentils and vegetables are ready, but them together in a bowl. Add the sun-dried tomatoes with 1/4 cup from the water they were soaked into. Add the walnuts and herbs (mint and parsley), as well as lemon zest (you can keep some of the zest for topping). Add 1 teaspoon of salt.
In a cup, mix the remaining 1/4 cup olive oil with the remaining 1/4 cup “tomato water”. Add lemon juice and molasses. Mix all those ingredients together and add them to the salad.
Add salt and pepper, to taste.
This salad can be eaten warm or cold.
This recipe really is versatile. Next time, I’ll add kale, by cooking it with the onions and bell peppers. Mango cubes would also be an awesome topping for this salad! Have fun with it!