Lentils are delicious! It's one of my favourite legumes, hot, warm or cold, as a dish or in a salad.
Today I made a cheap and easy lentil salad in no time! I used pomegranate vinegar, but you can use any vinegar you like (be careful, a really acid vinegar, balsamic is not suitable).
Lentil salad with preserved lemon, fennel, green onions and black olives
Servings: 4 people
A quick and simple recipe
Print Recipe
Ingredients
- 200 gr Lentils (1 cup)
- 1 Preserved Lemon
- 3 sprigs Fennel
- 1 Green onion
- 10 – 20 Black olives
- 3 tablespoon Olive oil
- 1 tablespoon Vinegar
- Salt
- Pepper
Instructions
- Cook the lentils for about 15 minutes (they should remain slightly al dente)
- Cut the preserved lemon in half, remove all the interior, cut the skin into small cubes
- Thinly slice the fennel sprigs, keeping the green sprigs if there are any
- Chop the green onion very finely as well
- Mix oil, vinegar, salt and pepper
- Put all ingredients in a bowl, mix well
- Add the olives for garnish
