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We are going to prepare a Lentil Salad so that you remember this legume even on the hottest days.
I prefer cook lentils at home, with a little warm water. In half an hour they are ready and then you have to wait for them to cool down. If you don't have time, you can also use canned lentils.
It is a vegan recipe, without meat and without fish. And the truth is that you don't need them because the pepper and onion already add a lot of flavor.
Lentil salad with onion and red pepper
A perfect lentil salad for summer
- ascen jimenez
- Kitchen: Modern
- Recipe type: salads
- Calories: 180
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 60 g of extra virgin olive oil
- The juice of lemon 1 / 2
- 1 / 2 teaspoon salt
- A little pepper
- 200 g pardina lentils, dry
- 120 g red pepper in strips
- 1/2 onion cut into strips
- Some fresh basil leaves
Preparation
Cook the lentils starting with lukewarm water. They will take half an hour to cook and do not need prior soaking. I have cooked them with a little carrot but you can do without it.
Once cooked, we take them out of the saucepan, removing the water (we will not need it). Let them cool first at room temperature and then in the refrigerator.
Chop both the pepper and the onion.
We add our vegetables to the lentils.
Put the oil, lemon juice, salt and pepper in a small bowl.
We mix well.
With this oil we dress our original salad.
Notes
It is a cold salad so it is important that we let the lentils cool before continuing with the recipe. You can also use canned lentils.
More information - vegetable chickpeas