Prep time: 20 to 25 minutes
Serves: 4 to 6 (as a side dish)
How many of you love lentils? FYI, lentils been around for about 13,000 years and are an important staple o the Mediterranean diet. You can find different varieties of lentils that range in color – orange, brown, black, yellow and green.
For this recipe, I prefer the green variety. After cooking for a few minutes, the lentils are combined with tomatoes, garlic, parsley and olive oil. Pretty healthy, right? Check it out…
4 medium tomatoes
1 medium yellow or white onion
2 cloves garlic
3 to 5 tablespoons extra virgin olive oil
8 ounces green lentils, soaked in cold water for 3 to 4 hours
Salt and ground black pepper, to taste
2 to 3 tablespoons chopped Italian, flat-leaf parsley
1. Cut tomatoes in half; discard seeds and pulp.
2. Chop tomato flesh into ¼-inch pieces; set them aside in a small bowl.
3. Finely chop the onion; set it aside in a separate bowl.
4. Peel the garlic cloves and split them open; remove & discard the hearts.
5. Using a garlic crusher, crush the garlic over the chopped onion in bowl; set aside.
6. In a 12-inch skillet, heat 3 to 4 tablespoons of the olive oil (do not let it smoke).
7. Using a wood spoon, stir in the chopped onions and garlic mixture.
8. Stir fry the onion-garlic mixture over medium-high heat for 2 minutes or until onions are translucent.
9. Add the chopped tomatoes and cook for 1 to 2 minutes, stirring occasionally.
10. Meanwhile, drain the soaked lentils in a colander; add them to the tomato mixture in skillet.
11. Cover the lentil mixture with cold water.
12. Bring the lentil mixture to a boil and cook it for 15 to 20 minutes on medium heat (it should simmer-boil). Stir occasionally.
13. After 15 minutes, stir in the salt and pepper; taste the lentils. If lentils are a little raw, cook them for an additional 5 minutes.
14. After 5 minutes, taste the lentils and adjust seasonings. They should be cooked. If not, cook lentils 2 to 4 minutes longer.
15. Transfer the cooked lentil mixture to a colander set over a bowl.
16. Let the lentils drain and cool for about 30 minutes.
17. After 30 minutes, transfer the lentil salad to a porcelain or glass bowl; stir in the chopped parsley. Taste and, if preferred, add a little more olive oil.
18. Serve this lentil salad as a side dish to chicken, meat or fish. Alternatively, it can be served alongside other vegetables.
Text & Photograph of Lentil & Tomato Salad ©2014 Nancy DeLucia Real
Photograph of Lentil Varieties ©2014 en.wikipedia.org