Recipe By KIMDEB
Rating
Published Feb 1st
Prep 10m Cook 15m Additional 2h Ready In 2h 25m
Servings 14 servings Calories 210.6

This is the only way my family will eat lentils. It is fast, healthy, inexpensive and tastes good!

Recipe Ingredients

  • 1 (16 ounce) package dried brown lentils, rinsed and drained
  • 1 red bell pepper, seeded and chopped
  • 1 small white onion, chopped
  • 2 cups chopped green olives
  • ½ cup olive oil
  • 6 tablespoons lemon juice

Cooking Directions

  1. 1 Place lentils in a large pot with enough water to cover be a few inches. Bring to a 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. 2 In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.

Nutrition Facts

  • Calories 210.6
  • Carbohydrate 21 g
  • Fat 10.6 g
  • Fiber 10.2 g
  • Protein 8.7 g
  • Saturated Fat 1.4 g
  • Sodium 482.7 mg
  • Sugar 1.4 g

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Reviews

  1. I really liked this recipe - it's so quick and easy to prepare! I added some celery and grated carrot which added some variety and extra colour!
  2. Great basic recipe. I went with the other reviewers additions plus more. I love onions so I put a generous amount of that fresh cilantro red bell peppers cucumbers chopped jalapenos from a jar and chipolte Tabasco sauce. Yummy! Yummy!!!
  3. This was the first time I cooked with lentils (which is odd because I love them!). This salad was nice and different. I halved the recipe and it still made a large amount. I cut the olives down by 1/4 and it was plenty salty/tangy. I added Feta cheese on top. My hubby really liked - Read more ...
  4. i made this for a pinic which had a very broad spectrum of goers and had none of the salad left to bring home so it was definatly a hit. i did add a bit of sea salt and some red wine vinegar because it was a bit bland tasting. will be making this again - Read more ...
  5. Like other reviewers I modified the base recipe a bit addding cilantro black olives (in addition to the green ones) and a diced cucumber. I also substituted (half) a red onion for the called-for white onion. The recipe seems to be widely variable...I was thinking some peanuts cashews or pistachios thrown in might be good - Read more ...
  6. This is a pretty tasty salad with the addition of 1 tsp cilantro. I added paprika first to zip it up but that didn't cut it. I then added the cilantro 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 - Read more ...
  7. This salad is just okay kinda bland. It's missing something but I couldn't figure out what.
  8. Did I read 2 cups of chopped green olives?? I only added 1 cup but I hand picked most of it out and I love green olives! I give this recipe 3 stars because I think it has potential (if you are a big lentil fan.)I will try it again using 1/2 cup green olives - Read more ...
  9. 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.
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