Lentils with Sun-Dried Tomatoes, Onion & Fresh Herbs


10 pieces of sun-dried tomatoes
2 tablespoons of olive oil
2 tablespoons balsamic vinegar
a generous pinch of salt
1 small red onion, very thinly sliced
1 tablespoon red wine vinegar
1 teaspoon Malson sea salt
1⅓ cup de Puy lentils
4 tablespoons olive oil
1 garlic crushed
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh dill, chopped


In a small bowl combine the sun-dried tomatoes, olive oil, balsamic vinegar, and salt. Mix well until the tomatoes are covered with balsamic and olive oil. Set aside.
In a large bowl place, the very thinly sliced red onion, pour over the red wine vinegar and sprinkle with the Maldon salt. Stir and set aside.
Place the lentils in a pan of boiling water and cook for 20 to 30 minutes or until tender. Drain in a sieve and make sure all the water is removed. Add to the onions while still warm. Add the 4-tablespoon olive oil, garlic, and black pepper. Stir to mix and let it cool down.
Once cool add all the fresh herbs, sun-dried tomatoes with the balsamic and gently mix.


A savory salad that will be enjoyed by everyone. I love lentils and most often I cook with Le Puy Lentils from France.  They do not disintegrate while cooking. While making a salad with your lentils, that is what you are looking for in a lentil.

This dish is quite rich in nutrients and substantial that can be served as a main entree with steamed rice or to go all vegan, roasted vegetables.




Monday, May 17, 2021 - 11:00am


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