I usually make this Mediterranean Lentil Salad as the main dish. It is packed with all the goodness of protein, herbs, and intense flavors. It will keep your stomach full and the hunger away for the rest of the day.
Cook lentils. Wash the lentils and bring them to boil for 20 mins if using regular lentils or 10-15 mins if using Castelluccio or Puy lentils. The idea is to have lentils that do not look mushy.
Prepare onion. Place the sliced onion in salted water and vinegar for a couple of minutes so it loses its intense flavor.
Prepare dried tomatoes. Slice the dried tomatoes lengthwise.
Combine all the ingredients in a bowl except for the cheese and fresh herbs.
Add herbs and cheese. When the mix has cooled, add the chopped herbs and cheese.
Get Ready to enjoy one of the tastiest salads, you have had!
Notes
Regular green lentilsCook lentils on a stovetop by adding 3 cups of liquid (water, stock, etc.) to one cup of dry green lentils. Use a large saucepan as the lentils will likely double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. Whole regular lentils will typically be ready in 15-20 minutes.What is the water to lentil ratio for Castelluccio, Puy, and Petite French Lentils?1 Cup Castelluccio lentils, Puy lentils, or French Green Lentils with 2 ½ cups water and ½ teaspoon salt. Storing: Place the salad in an airtight container. If you’ve dressed the salad, it’s best consumed within 1-2 days as the dressing can cause the greens to wilt. For undressed salad, it can last up to 3-4 days.