Red Lentil Salad

Place the lentils and water in a medium pot, bring to a boil, and simmer until the lentils are tender yet firm, approximately 8 to 10 minutes.

Ingredients

240 mL of Lentils

700 mL of Water

Equipment

Pot

Stove

While the lentils cook, whisk together the walnut oil, raspberry vinegar, minced garlic, salt, and black pepper in a small bowl to create the dressing.

Ingredients

240 mL of Lentils

30 mL of Walnut Oil

15 mL of Raspberry Vinegar

1 clove of Garlic

2½ mL of Salt

1¼ mL of Black Pepper

2½ mL of Red Bell Pepper

Equipment

Bowl

Whisk

Dice the red bell pepper and halve the cherry tomatoes using a chef's knife.

Ingredients

2½ mL of Black Pepper

1 piece of Red Bell Pepper

240 mL of Cherry Tomatoes

Equipment

Chefs Knife

Cutting Board

Drain the cooked lentils in a colander and rinse with cold running water to stop the cooking process. Allow them to cool slightly.

Ingredients

240 mL of Lentils

Equipment

Colander

In a large bowl, combine the cooled lentils, diced red bell pepper, cherry tomatoes, and chopped zucchini. Pour the dressing over the salad and toss gently with fresh parsley to combine.

Ingredients

240 mL of Lentils

2½ mL of Black Pepper

2½ mL of Red Bell Pepper

240 mL of Cherry Tomatoes

1 piece of Zucchini

60 mL of Parsley

Equipment

Bowl

Spatula