Colorful Lentil Salad Recipe For A Delicious Taste

This tasty lentil salad with peppers, zucchini, dried tomatoes, and avocados is not only a fantastic appetizer but also makes you really fed by the legumes. We explain personally how the delicious recipe works!

Ingredients

200 g of lentils

2 liters of hot vegetable stock

Bay leaves

2 zucchini

Red pepper

Olive oil for roasting

125 g of dried tomatoes in olive oil

Ripe avocado

Juice of a lemon

1 bunch of basil, leaves roughly crushed

Sea salt and freshly ground

Black pepper

Steps To Prepare The Lentil Salad

Cook the lentils along with the bay leaves for 15 minutes. Drain the lentils and cool them in a large bowl.

Lentil Salad

Meanwhile, cut the zucchini and peppers into bite-sized pieces, roll them in olive oil and season with salt and pepper. Put the vegetables on a baking sheet and let it roast in a preheated oven for 15 minutes. The vegetables are ready when they are tender and slightly browned on the edges. Remove the vegetables from the oven and allow to cool.

Just before serving, cut the avocados into small pieces and mix them with the lemon juice, chives, and basil in the salad.

Colorful Lentil Salad Recipe For A Delicious Taste

This tasty lentil salad with peppers, zucchini, dried tomatoes, and avocados is not only a fantastic appetizer but also makes you really fed by the legumes.
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: Salad
Cuisine: Turkish
Keyword: Lentil Salad, Lentil Salad Recipe, Lentil Salads
Servings: 4 people
Calories: 320kcal
Author: ece ece

Ingredients

  • 200 g of lentils
  • 2 liters of hot vegetable stock
  • Bay leaves
  • 2 zucchini
  • Red pepper
  • Olive oil for roasting
  • 125 g of dried tomatoes in olive oil
  • Ripe avocado
  • Juice of a lemon
  • 1 bunch of basil, leaves roughly crushed
  • Sea salt and freshly ground
  • Black pepper

Instructions

  • Meanwhile, cut the zucchini and peppers into bite-sized pieces, roll them in olive oil and season with salt and pepper. Put the vegetables on a baking sheet and let it roast in a preheated oven for 15 minutes. The vegetables are ready when they are tender and slightly browned on the edges. Remove the vegetables from the oven and allow to cool.

Notes

Just before serving, cut the avocados into small pieces and mix them with the lemon juice, chives, and basil in the salad.

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