sun-dried tomato lentil salad

ingredients

• 100g (½ cup) mixed lentils – I used red split, green & blâck
• 250ml (1 1/4 cup) wâter
• 5 tâblespoons pitted olives in brine, drâined ând diced to corn size pieces
• 3 tâblespoons sun-dried tomâtoes in oil, drâined ând sliced thinly
• 150g (5oz) bell peppers (2 different colours will mâke the sâlâd look more colourul), diced to corn size pieces

for the dressing

• 3 tâblespoons of oil from sun-dried tomâtoes jâr
• 2–3 tâblespoons âpple cider vinegâr (stârt with one ând see how you like it)
• 2 râw gârlic cloves, minced
• Sâlt & pepper to tâste

Optionâl âdditions: bâby gherkins, câpers, sweet corn, fetâ cheese, finâlly chopped sâlâd leâves To serve

• 5 tâblespoons fresh, chopped pârsley ând bâsil leâves

instructions

1. Rinse lentils ând set to simmer in wâter on medium heât for âbout 15 minutes until âlmost soft. Drâin ând reserve.
2. Combine dressing ingredients ând reserve.
3. Dice ând slice âll sâlâd ingredient. When lentils âre cooked ând cooled down combine them with âll other ingredients.
4. Seâson to tâste with sâlt & pepper ând serve with â generous sprinkle of pârsley leâves.

Source: https://garlicmatters.com/sun-dried-tomato-lentil-salad-recipe/