Red Lentil Salad with Red Peppers, Oranges and Basil

by Mary Papoulias-Platis

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I love to cook with lentils. This is my first try at a Red Lentil Salad. Red lentils are a good source of iron and have been used as a meat substitute for centuries in the Middle East and in the Mediterranean Diet. There are three main varieties of this  lens-shaped pulse. The French is green with the seed coat on, the reddish-orange is the Egyptian or red lentil, and the yellow lentil found in the Indian cuisine. Lentils can be used in salads, soups, pureed, and in stews. Lentils have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus.

Red Lentil Salad with Oranges
Red lentils have a soft texture and with this vibrant collection of vegetables and sweet fresh oranges it makes a fulfilling luncheon salad or a side.
Recipe type: Salad
Serves: 10
  • ½ red pepper, diced
  • 1 teaspoon minced jalapeno
  • ½ red onion, diced
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1½ cups red lentils, cooked and cooled
  • 1 fresh tomato,seeded,diced
  • 1 orange, flesh and membranes removed, diced
  • 2 tablespoons extra virgin oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh basil, chiffonade
Prepare lentils- instructions below
  1. In a large saute pan, saute the red pepper, jalapeno, onion, and garlic in the olive oil until the onion is translucent. Cool.
  2. Combine with the remaining ingredients and refrigerate at least 4 hours and up to 24 before serving.
Lentil Cooking Directions: Rinse lentils with cold water and remove any discolored or tiny objects. Place in a large pot and add 3 cups cold water and bring to a boil and simmer for 20 -30 minutes. Remove any white froth from the top. When soft, drain and place on a sheet pan to cool.This recipe can made ahead of time and doubled.1 cup of dry lentils = 3 cups cooked


© 2012 – 2019, Mary Papoulias-Platis. All rights reserved.

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