I love lentil salad and usually always make it one way. I decided to try out a different recipe that I came up with using ingredients I had on hand. It tastes delicious and is easy to make. Plus it makes a large portion which is great for leftovers. I usually serve it with two small whole wheat pita pockets.
2 cups of lentils
1 can of no salt added Cannellini beans
3 cloves of garlic, minced
2 roasted red peppers, diced
1/2 a white onion, diced
1/4 cup of fresh basil, chopped
1/8 cup of olive oil
3 tablespoons of lemon juice
1/2 tablespoon of black pepper
1/4 tablespoon of salt
Bring the two cups of lentils and 7 cups of water to a boil in a medium size pot. Once boiling, reduce heat to simmer and cook for 15 minutes. Drain and then set aside.
While the lentils are cooking, heat the olive oil over medium heat in a large saucepan. Heat the olive oil for 4 minutes. Then add all the ingredients from Cannellini Beans through salt to saucepan. Cook for 10 minutes or until the onions are slightly soft.
Finally add the cooked lentils and all the ingredients to a large bowl and toss together. This dish can be eaten right away warm or it can be eaten cold.