Zesty Lentil Salad

Ingredients

• 4 cups water
• salt
• 1 ¼ cups dry lentils
• 2 large cloves garlic, minced
• 2 large roma (plum) tomatoes, seeded and chopped
• ½ cup chopped red onion
• ½ cup chopped green bell pepper
• 1 small green chile pepper, seeded and chopped
• 1 lemon, juiced
• 1 teaspoon lemon zest
• 1 small carrot, shredded
• ½ cup oil-cured black olives
• ¼ cup chopped fresh cilantro
• salt and ground black pepper to taste
• ¼ cup extra-virgin olive oil
• 2 hard-cooked eggs, cut in half lengthwise

Step 1

Bring a pot of salted water to a boil. Once it’s bubbling, add the lentils while giving them a good stir. Lower the heat, cover the pot, and let the lentils simmer gently until they’re tender but still hold their shape—this usually takes about 30 minutes. When they’re done, drain them well.

Step 2

Transfer the lentils to a big bowl. Toss in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Squeeze in the juice of one lemon and add a teaspoon of its zest for a nice zing. Then, stir in the shredded carrot, olives, and fresh cilantro.

Step 3

Season everything with salt and pepper to taste, and drizzle some olive oil over the top. Give it all a good mix to combine the flavors. Cover the bowl and pop it in the fridge for at least an hour to let everything meld together.

Step 4

Before you’re ready to serve, give the salad a good stir. Taste it and add a little more lemon juice or olive oil if you think it needs it. Finally, transfer the salad to a serving dish and garnish with sliced eggs for a nice finishing touch.