Lentil Salad with Lemon and Olives
This salad is not only healthy but tastes absolutely delicious! It tastes better the longer it sits.
Ingredients
Serves: 14
- 500g brown lentils, rinsed and drained
- 100ml olive oil
- 6 tablespoons lemon juice
- 1 red capsicum, seeded and chopped
- 1 small onion, chopped
- 300g chopped green olives
Directions
Preparation:10min ›
Cook:15min ›
Extra time:2hours chilling ›
Ready in:2hours25min
- Place lentils in a large pot with enough water to cover by a few centimetres. Bring to the boil and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
- In a large bowl, whisk together the olive oil and lemon juice. Add the red capsicum, onion and green olives then toss to blend. Refrigerate for about 2 hours before serving to blend the flavours.
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Reviews and Ratings
Global Ratings:
(38)
Reviews in English (27)
Used different ingredients. This is a pretty tasty salad with the addition of 1 tsp coriander. I added paprika first to zip it up, but that didn't cut it. I then added the coriander, which helped immensely. I also cut the green olives back to 1 cup. I find green olives repulsive and couldn't imagine eating something that tasted mostly like green olives. I will more than likely make this again. - 29 Sep 2008
Altered ingredient amounts. after reading the review, I cut down on the olives, added a little garlic, pepper and a touch of sugar. I did not cook them in salt water. The olives are salty. I will make this again. The recipe makes a lot. I will half it next time. - 29 Sep 2008
This salad is just okay, kinda bland. It's missing something, but I couldn't figure out what. - 29 Sep 2008