Warm Lentil Salad
This warm lentil salad is something that gets me through those nights when I cannot think of what to make for dinner. I have a bunch of leftovers in the fridge and some staples in the pantry. It’s a great high-protein side for meatless monday or a great addition cold as leftovers on salad for lunch (think an addition to nicoise salad - vegetarian style for me of course).
The key to the recipe really working is the olives. You can’t cheap out on olives here, the best are really the pre-marinated kind from the antipasto section of the grocery store. The contrast between the lentils and the olive is fantastic.
If you are serving this for dinner, try with some steamed green bean! Its a great combo.
Warm Lentil Salad
- 1 cup black lentils
- 3 tbs olive oil
- juice and zest of 1 lemon
- 1 tsp honey
- 1 tsp salt fresh ground pepper
- 1 clove garlic
- 2 plum tomatoes
- 1 can garbanzo beans
- 1/4 cup chopped basil
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 20-30 green olives (preferably garlic marinated)
Start by making the lentils according to the package. Remember, no salt while cooking your lentils, only at the very end. Black lentils tend to be smaller, so they tend to cook a bit quicker than “regular green ones”.
While the lentils are cooking, add the olive oil, lemon, lemon zest, honey, salt and pepper in a bowl and combine with whisk, set aside.
Clean the tomatoes, remove the “innards” and chop. Mince the garlic, and have your herbs ready to go chopped and clean. Prep the garbanzo beans by cleaning thoroughly if using canned, and chop your olives into small pieces. Don’t go crazy with the chopping of the olives - you want to SEE them in the salad, but also distribute their flavor.
When the lentils are ready, drain and set aside for a few minutes to cool down a bit. Alternatively, you can quickly since with cold water. Once they are not STEAMING hot add to bowl with dressing, and then add in rest of the ingredients. Toss and serve immediately.