This salad is a complete meal in itself: lentils contain high levels of vegetable protein and iron. They are prepared with typical Mediterranean products which add flavour and texture to the robust lentils and complement it’s nutritional value with vitamins, calcium, anti-oxidants ( e.g. lycopene ) etc. A satisfying dish that’s not heavy and ideal for summer days.
For 3 to 4 persons you need:
– 300 hundred g Puy lentils
– 150 g. sliced roasted red peppers
– 6 – 8 drained and chopped oil-packed sun dried tomatoes *
– 2-3 lemons juiced
– 1 red onion
– 1 pkt. of mozzarella or other fresh cheese
– 1 handful basil and/or coriander leaves
– Extra virgin olive oil
– Salt and pepper
*We recommend that the tomato conserve is of Italian origin as the local Spanish ones tend to be of an inferior quality. Some Italian brands are very expensive but you can now get some at a reasonable cost in some of the bigger supermarkets.
-Wash and soak the lentils in water for about two hours, (in this way they should cook in about 20 minutes), and cook until tender but not mushy.
-In the meantime cut the onion into thin slices and marinate in a bowl with the lemon juice and prepare the other ingredients cut or torn into smaller pieces.
-When the lentils are done drain them and add them to the onions and lemon juice and stir in the other ingredients. Add olive oil salt and pepper to taste.
-Place some lettuce leaves on a plate and top with the lentil mixture.
Decorate as desired and serve.