Add 3 tablespoons of the olive oil from the jar of sun-dried tomatoes to the bowl. Drain off any remaining oil and add the sun-dried tomatoes.
Then add the lemon juice, garlic, and parsley.
Toss well so that all of the lentils are coated with the olive oil. Taste and add salt and pepper, if desired.
Serve immediately or cover and refrigerate for later.
Leftovers will last covered and refrigerated for up to 3 days. Mix well before serving.This salad tastes great on a bed of greens such as chopped Romaine lettuce or baby spinach. Or enjoy it inside a pita pocket.To cook green or brown lentils from dried:
Instant Pot method: Rinse 1 cup lentils and combine them with 2¼ cups of water. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.
Stovetop method: Bring 2½ cups water to a boil. Add 1 cup rinsed lentils and allow them to simmer 20-35 minutes until tender.