One of the best lentils salad recipes in my opinion! I prefer it warm and I usually serve it with salmon fillet or with shrimp or even with canned tuna. If I don’t prefer fish in my diet or seafood products, then I serve it with mixed wild white and brown rice!
It is a very simple recipe and also healthy! Most of the time I use brown lentils and I prefer to soak them in water for about 4 hours. Although not necessary, they will also cook well without being soaked.
So, ready for some cooking?
Recipe
Servings: 4
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Ingredients
- 2 cups brown lentils, rinsed & soaked (optional)
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 large white or red onion, sliced
- 2 cloves of garlic, crushed
- 1 medium carrot, grated
- 1/4 cup olive oil, extra virgin
- 1/2 cup red wine
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
Instructions
- Add water in a large pot put it in medium-high heat.
- Rinse well the lentils, put them in the pot, and cook them until they become soft (but not that much to lose their shape). 20 – 30 minutes will be enough but it depends on the lentil’s type.
- When they are cooked drain them from water and put them in a bowl.
- While the lentils are cooking, let’s prepare the vegetables.
- In a pan add the olive oil and put it in medium-high heat when it is hot put the sliced onion, peppers and grated carrot, and sauté them for about 5 minutes.
- Add the crushed garlic and sauté for 5 more minutes.
- Now it’s time to add the red wine, increase the heat, and let the alcohol evaporate for 2 minutes.
- Add the spices and the herbs and mix them.
- The vegetables in the pan should have some moisture and liquids if not add some hot water and mix them.
- Your veggies are ready, add them into the bowl with the lentils, and mix all the ingredients.
- Your lentils salad is ready, enjoy!
Notes
- Storage: Store leftovers in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 2 months.
- Variations: Add spices like curry, paprika, or chili if you prefer more intense flavors, add fresh baby spinach, and if you have ouzo try replacing the red wine with it – instead of 1/2 cup of red wine put 1/4 cup of ouzo -.
- Served: Add some balsamic vinegar on the top of your salad and some olives. Perfect with a salmon filet or any kind of fish, with shrimps, with some canned tuna, or if you don’t prefer fish and animal products you can combine it with rice, it is delicious!
*I am not a professional nutritionist, this is an estimated nutritional chart.
Now it’s your turn! Please share your thoughts and opinion with me! I would love to see your comments for this easy and healthy lentils salad recipe and why not, share with me your favorite recipe with lentils!
Lentils Salad
One of the best lentils salad recipes in my opinion! I prefer it warm and I usually serve it with salmon fillet or with shrimp or even with canned tuna. If I don't prefer fish in my diet or seafood products, then I serve it with mixed wild white and brown rice!It is a very simple recipe and also healthy. Most of the time I use brown lentils and I prefer to soak them in water for about 4 hours. Although not necessary, they will also cook well without being soaked.So, ready for some cooking?
Equipment
- pan
- pot
Ingredients
- 2 cups brown lentils rinsed & soaked (optional)
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 large white or red onion sliced
- 2 cloves of garlic crushed
- 1 medium carrot grated
- 1/4 cup olive oil extra virgin
- 1/2 cup red wine
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
Instructions
- Add water in a large pot put it in medium-high heat.
- Rinse well the lentils, put them in the pot, and cook them until they become soft (but not that much to lose their shape). 20 – 30 minutes will be enough but it depends on the lentil's type.
- When they are cooked drain them from water and put them in a bowl.
- While the lentils are cooking, let's prepare the vegetables.
- In a pan add the olive oil and put it in medium-high heat when it is hot put the sliced onion, peppers and grated carrot, and sauté them for about 5 minutes.
- Add the crushed garlic and sauté for 5 more minutes.
- Now it's time to add the red wine, increase the heat, and let the alcohol evaporate for 2 minutes.
- Add the spices and the herbs and mix them.
- The vegetables in the pan should have some moisture and liquids if not add some hot water and mix them.
- Your veggies are ready, add them into the bowl with the lentils, and mix all the ingredients.
- Your lentils salad is ready, enjoy!
Notes
- Storage: Store leftovers in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 2 months.
- Variations: Add spices like curry, paprika, or chili if you prefer more intense flavors, add fresh baby spinach, and if you have ouzo try replacing the red wine with it – instead of 1/2 cup of red wine put 1/4 cup of ouzo -.
- Served: Add some balsamic vinegar on the top of your salad and some olives. Perfect with a salmon filet or any kind of fish, with shrimps, with some canned tuna, or if you don’t prefer fish and animal products you can combine it with rice, it is delicious!
*I am not a professional nutritionist, this is an estimated nutritional chart.Don’t forget to follow us on Facebook, Pinterest, and Instagram for even more yumminess!
Did you enjoy this recipe and want to try one more healthy recipe with legumes? Try this one: Easy Chickpeas Soup
