Julienne Lentil Salad
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"My recipe is light, colorful and protein rich"
Serves 4-6 Servings | Prep Time 30 Minutes PT30M | Cook Time 45 minutes to 1 hour PT1H15M | Side Dish / SaladWhy I Love This Recipe
Recipe submitted by Arany
Alias Name: Roja
I like to be support team morale with the occasional joke and am interested in advocacy because it means amplifying voices and driving positive change. In my free time, I enjoy creative pursuits, particularly henna art, and exploring new ways to express creativity.
Ingredients You'll Need
Sachet
3 parsley stems (reverse leaves for salad)
1 bay leaf
4 black peppercorns, crushed
2 cloves
Cheesecloth
Butcher’s twine
Salad
100g Du Puy lentils
1/2 green bell pepper, julienne
1/2 red bell pepper, julienne
1/2 yellow bell pepper, julienne
1/2 red onion, julienne
3 Roma tomato, quartered, seeded, julienne
1 clove garlic, sprout removed, purée
6 black sun-dried olives sliced
115g Asiago cheese, grated
1/4 bunch fresh basil, chiffonade
3 sprigs flat-leaf parsley, chopped
2 sprigs fresh oregano, chopped
1/4 cup (60ml) extra-virgin olive oil
2 tbsp (30ml) red wine vinegar
1/2 lemon, juice
Salt and pepper to taste
160g-can tuna in olive oil (i.e. Rio Mare)
Directions
1. Place the lentils in a pot with enough water to cover by 2 inches (5 centimeters). Add the sachet and over medium heat, bring to a simmer. Cook until the lentils are tender, approximately 20 minutes. Drain and allow to cool.
2. Place the peppers, onions, tomatoes, garlic, olives, cheese and herbs in a bowl. Dress with the oil, vinegar, lemon juice, salt and pepper and leave to marinate for approximately 30 minutes.
3. Mix the cooled cooked lentils and tuna with the rest of the ingredients. Taste and adjust seasoning as needed before serving.
Note: Leftover basil and oregano stems can also be added to the sachet.






