Lentil Salad with Lemon and Olives

4saves
2hours25min


35 people made this

This salad is not only healthy but tastes absolutely delicious! It tastes better the longer it sits.

KIMDEB

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 

  1. 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.
  2. 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 (5)

MADISONLIBERTY
by
0

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

Navy_Mommy
by
0

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

JDVMD
by
0

You have to love lentils to really like this recipe. I took it to a barbeque tonight for a vegetarian friend and got lots of compliments on it. It is excellent either at room temperature or cold, right from the refrigerator. Thank you for a very good recipe. Will make this again. - 29 Sep 2008

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