Sun-Dried Tomato Lentil Salad
Quick and flavorful, this sun-dried tomato lentil salad comes together with just 5 simple ingredients. Packed with bold Mediterranean flavors, it’s perfect for lunches, sides, or potlucks. Ready in minutes and even better the next day!
Servings: 4
Calories: 334kcal
Ingredients
- 2 cups cooked lentils* (or a little more if you use a slightly larger package of pre-cooked lentils)
- 1-8.5 ounce jar sun-dried tomatoes in olive oil julienne sliced
- 3 Tablespoons lemon juice (from about one lemon)
- 1 clove garlic minced
- 1 cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Place the lentils in a large salad bowl.2 cups cooked lentils*
- 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.1-8.5 ounce jar sun-dried tomatoes in olive oil
- Add the lemon juice, garlic, and parsley.3 Tablespoons lemon juice, 1 clove garlic, 1 cup fresh parsley
- Toss well so that all of the lentils are coated with the olive oil. Taste and add salt and pepper as needed.salt and pepper
- Serve immediately or cover and refrigerate for later.
Notes
Leftovers will last refrigerated in an airtight container for up to 3 days.
*If cooking brown or green lentils from dried, 1 cup of dry lentils will yield about 2½ cups cooked. Do not use red lentils to make this recipe! They are too soft and will fall apart.
-
- 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.
Nutrition
Calories: 334kcal | Carbohydrates: 22g | Protein: 9g | Fat: 16g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 467mg | Fiber: 16g | Sugar: 2g | Vitamin A: 1275IU | Vitamin C: 26mg | Calcium: 42mg | Iron: 4mg
