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

INGREDIENTS
  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

FOR THE DRESSING
  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

TO SERVE
  1. 3-4 tablespoons fresh parsley leaves

INSTRUCTIONS
  • 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.