This recipe was shared during a Chef Series on beans and pulses with Chef Peter Berley, and comes from his book “The Modern Vegetarian Kitchen.”
Ingredients
6 to 8 sun-dried tomatoes (dry packed)
1 cup green lentils, sorted and rinsed
1/2 teaspoon sea salt plus additional to taste
1/3 cup extra-virgin olive oil
1 large red onion, finely diced
1 carrot, finely diced
1/2 stalk celery, finely diced
1 clove garlic, minced
Freshly squeezed juice of 1 lemon, or red wine vinegar to taste
Freshly milled black pepper to taste
Chopped fresh parsley or cilantro for garnish
Instructions
1. Place the dried tomatoes in a bowl and cover with hit water.
2. In a medium saucepan, bring 2 quarts of water to a boil. Add the salt and the lentils and simmer, uncovered, for 20-25 minutes until the lentils are tender but still hold their shape. Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the olive oil.
3. While the lentils simmer, in a heavy skillet over medium heat, warm the remaining oil. Add the onion, carrot, and celery, and cook, stirring often, until tender, about 8 to 10 minutes. Add the garlic and cook 2 minutes longer. Stir the vegetables into the lentils.
4. Drain the reconstituted tomatoes, slice them into quarters, and add them to the lentil mixture. Season the salad with lemon juice or vinegar, add salt and pepper to taste, and garnish with chopped parsley or cilantro.