Black Lentil Salad with Sun-dried Tomatoes
Prepare a delicious and valuable snack from the healthiest variety of lentils. The addition of sun-dried tomatoes, lemon zest, and parsley will give it a subtle taste.
Preparation: 1h 10 min
Easy
Preparation: 1h 10 min
Easy
Ingredients:
- 1500 g water
- 10 g lemon peel
- 10 g chili peppers
- 12 g salt
- 180 g Onion, raw
- 10 g garlic
- 6 g salt
- 40 g lemon juice
- 70 g Oil, olive
- 30 g parsley leaves
- 120 g sun-dried tomatoes in oil (drained)
- 200 g black lentils
Method of cooking:
- Place the basket on the lid of the mixing bowl without the measuring cup and weigh 200 grams of black lentils into it. Rinse the lentils under cold water and transfer to the mixing bowl along with the basket. Add 1500 grams of water and 2 teaspoons of salt. Cook for 20 minutes at 100°C. Leave the lentils in the closed bowl for 5 minutes. Carefully remove the basket with lentils from the bowl using the spatula and place the basket on a small plate to drain. Pour the water out of the bowl, cool it down with cold water, and dry it.
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