Healthy Lentil Salad
Why I Love This Recipe
A host of settings around the hotel and beyond celebrate the flavours of Europe and Africa. Among the many Livingstone, Zambia restaurants, dine on a restored steam locomotive on a journey across the Victoria Falls. Experience an authentic African feast by firelight. Partake in a traditional high tea or take in magnificent sunsets and cocktails overlooking the Zambezi River.
Ingredients You'll Need
• 4 cups water
• salt
• 1 1/4 cups dry lentils
• 2 large cloves garlic, minced
• 1 small green chile pepper, seeded and chopped
• 10- lemon, juiced
• 1 teaspoon lemon zest
• 1 small carrot, shredded
• 1/2 cup oil-cured black olives
• 1/4 cup chopped fresh cilantro
• salt and ground black pepper to taste
• 1/4 cup extra-virgin olive oil
• 2 hard-cooked eggs, cut in half lengthwise
Directions
Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, for about 30 minutes. Drain well
Transfer the lentils to a mixing bowl and stir in the garlic and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.
