sun-dried tomato lentil salad recipe

20 min cold sun-dried tomato lentil salad is a real deal, gluten-free medley of wholesome, vegan goodness! This is a speedy lunch or dinner recipe idea worth keeping & sharing! This salad can be served on its own, with biscuit, with a serving of meat, or with poached or fried egg on the top.

sun-dried tomato lentil salad recipe

  1. 100g (½ cup) mixed lentils – I used red split, green & black
  2. 250ml (1 1/4 cup) water
  3. 5 tablespoons pitted olives in brine, drained and diced to corn size pieces
  4. 3 tablespoons sun-dried tomatoes in oil, drained and sliced thinly
  5. 150g (5oz) bell peppers (2 different colours will make the salad look more colourul), diced to corn size pieces

  1. 3 tablespoons of oil from sun-dried tomatoes jar
  2. 1-2 tablespoons apple cider vinegar (depending how acidic you want your dressing; try with one and ad the second tablespoon later)
  3. 2 raw garlic cloves, minced
  4. Salt & pepper to taste

  1. 3-4 tablespoons fresh parsley leaves

  • Rinse lentils and set to simmer in water on medium heat for about 15 minutes until almost soft. Drain and reserve.
  • Combine dressing ingredients and reserve.