Warm Mediterranean Lentil Salad

Warm Mediterranean Lentil Salad

Once again, a super easy recipe to make. The only thing that is difficult is that you have to wait 40 minutes for the tomatoes and the lentils to cook. Waiting is so hard! The recipe calls for 2 red onions and that is what I used this first time. However next time I make it I will only use one. This was a really spectacular recipe except for the too intense flavor of red onion. One, MAYBE one and a half, will do just fine for Jake and I. You should also note that this is a recipe that definitely tastes better warm than cold. Plan your time accordingly, and prepare this so that your ingredients are ready almost simultaneously rather than with big periods of time between things. Serve this immediately after you finish making it and reheat any leftovers.

Warm Mediterranean Lentil Salad
10 cherry tomatoes, about 1 cup
1 1/2 cups brown lentils
grated zest and juice of 1 unwaxed lemon
1 fresh bay leaf
2 garlic cloves, crushed and chopped
2 red onions, chopped
1/2 cup pitted Kalamata olives
1 bunch flat-leaf parsley, chopped
1/4 cup extra virgin olive oil
salt and black pepper, to taste
Parmesan cheese, to serve

1. Preheat the oven to 250 F. (Or use a toaster oven like we did and cook it for an extra 10 minutes).
2. Put the cherry tomatoes on the prepared baking tray and cook in the oven for 40 minutes.
3. Put the lentils in a saucepan. Add the lemon zest and juice, bay leaf, garlic, and enough water to cover.
4. Stir, bring to a boil, then simmer for 40 minutes or till lentils are soft.
5. Drain the lentils thoroughly and transfer to a large bowl.
6. Add the cherry tomatoes, red onions, olives, parsley, olive oil, salt and pepper.
7. Toss gently then serve topped with Parmesan (or mozzarella).

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4 thoughts on “Warm Mediterranean Lentil Salad

  1. Those biscuits look amazing, as does the fish, although I’m not really a fish person. A question and a hint: first, question: What did you use for the “soft-cheese with herbs” something like cream cheese or laughing cow?
    Second, a hint: if you don’t have self-raising flour you can make it by adding 1 1/2 tsp baking powder and 1/2 tsp salt to every cup of flour.

    Thanks for being a yummy, inspiring distraction in my day. 🙂

  2. Laura, for the soft cheese with herbs I basically just went to the store and found a tub of cheese with herbs…I think maybe it was supposed to be for crackers or whatever but it was beautiful and spread like butter (we ate the rest of the container with a wheat bread baguette).

    Thanks for the tip! I wish I’d talked to you before I made them!

    I also don’t know how this post got here. Hahaha!

  3. Pingback: Picnic Caviar « Erin's Adventures in Cooking

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