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This is a simple and tasty lentil salad…it is sure packed with flavors and texture. The flavors are intense…sweet roasted tomatoes to the spicy cumin and the texture are from soft and creamy to crunchy. It can be served as a side dish or as a main meal as I have done many times.

The leftover can be stored in the refrigerator for next day lunch…

Ingredients:

1 ½ cup dry lentils
1 bay leaf (dry)
Salt to taste

16oz sugar/grape tomatoes, washed and cut into half
3-4 garlic cloves, finely chopped
1 tablespoon olive oil
Fresh thyme to taste, finely chopped
Salt and pepper to taste

1 or 2 cucumbers cut into small cubes
Fresh cilantro, chopped
1 tablespoon olive oil
Apple cider vinegar to taste
Cumin to taste
Salt and pepper to taste

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Method:

Wash the lentil and soak overnight in water, changing a few times

Cook the lentil in water with the bay leaf and a pinch of salt, first at high heat until boiled and then in low heat until the lentil is soft but not mushy.

In the meantime, cut the tomatoes in half and preheat oven to 375F.

In a medium bowl toss together the tomatoes, garlic, thyme, salt, pepper and olive oil. Mix gently until all the tomatoes are cover with oil.

In an oven safe tray, lay the tomatoes in a single layer. Roast for 40 minutes, and then increase the temperature to 425F if you want to caramelize them a bit.

Once the lentil is all cooked, drain well and place in a medium bowl. Let it cool.

Add to the lentil bowl roasted tomatoes, cucumber, cumin, olive oil, apple cider vinegar, cilantro, salt and pepper. Toss gently and serve.

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If you enjoy this simple lentil salad, you might want to take a look at these…

Curiosity Corner 101314Did you know that lentils are legume? Lentils are high in protein and fiber. Moreover, lentils are a good source of folate and manganese and so easy to prepare.

Thank you for stopping by Color Your Recipes…have a colorful week!