Warm Lentil Salad with Sun Dried Tomatoes
Savor the hearty, nourishing flavors of this Warm Lentil Salad with Sun-Dried Tomatoes, a vibrant dish bursting with Mediterranean-inspired ingredients. Nutty green or brown lentils form the wholesome base, perfectly complemented by the tangy sweetness of sun-dried tomatoes, the crunch of red onion, and the freshness of parsley and basil. A zesty homemade vinaigrette, made with extra virgin olive oil, red wine vinegar, and Dijon mustard, ties everything together, while optional crumbled feta adds a creamy, savory touch. Quick to prepare in just 40 minutes, this protein-packed salad is an elegant choice for a light main meal or a versatile side dish. Serve it warm for ultimate coziness, or enjoy it cold for a refreshing twist—it’s equally delicious either way!
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 3 cups Water
- 1 teaspoon Salt
- 0.33 cup Sun-dried tomatoes (packed in oil)
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 0.25 cup Fresh basil
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 clove Garlic
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Black pepper
- 0.25 cup Feta cheese (optional)
Instructions
Rinse the lentils under cold water to remove any debris.
In a medium saucepan, combine the lentils, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes until the lentils are tender but not mushy. Drain any excess water and set the lentils aside.
While the lentils cook, prepare the other ingredients. Finely chop the sun-dried tomatoes, red onion, parsley, and basil.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, remaining 1/2 teaspoon of salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked lentils, sun-dried tomatoes, red onion, parsley, and basil. Drizzle the dressing over the salad and gently toss until evenly coated.
If desired, crumble feta cheese over the salad for added creaminess and flavor.
Serve the salad warm, either on its own or as a side dish. Leftovers can be stored in the refrigerator and served cold or gently reheated.
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3879 mg | 169% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 18.8 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3420 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
