Lentil Salad With Sun-Dried Tomatoes And Toasted Almonds
This savoury, satisfying salad offers an earthy balance to the start of any meal. Here, it’s the main dish!
Ingredients
1⁄3 cup red wine vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1⁄4 cup extra-virgin olive oil
Sea salt and freshly ground pepper, to taste
1 cup lentils, rinsed
1⁄3 cup chopped sun-dried tomatoes
1⁄2 cup chopped red onion
2 tablespoons chopped fresh thyme
2 tablespoons chopped Italian flat-leaf parsley
2 cloves garlic, minced
½ cup toasted almonds or walnuts
Preparation
In small bowl, combine vinegar, shallot and mustard. Gradually whisk in extra-virgin olive oil. Season with salt and pepper.
In medium pot of boiling, salted water, cook lentils until just tender, about 25 minutes. Drain and rinse well. Let stand until cool. Add tomatoes, onion, thyme, parsley and garlic and mix gently. Season with salt and pepper. Cover and chill 1 hour. Sprinkle nuts over salad and mix gently to combine prior to serving. Serves up to 4.
