Yellow Lentil Salad

This salad is a great source of fiber and plant-based protein, delivering steady energy and lasting satisfaction. Lentils pair with olives, tomatoes, and fresh herbs for bright flavor and texture, while lemon and olive oil add a fresh finish and healthy fats.  

INGREDIENTS 

9 ounces yellow lentils 

2-1/4 cups water 

1/3 cup red onion, diced 

1/2 cup roasted red tomatoes (Divina) 

1/3 cup Castelvetrano olives 

1 tablespoon fresh oregano 

1 tablespoon olive oil 

6-3/4 teaspoons lemon juice 

salt, to taste 

black pepper, to taste 

INSTRUCTIONS

1. Place the lentils and water into a pot and bring to a boil. Then reduce heat to a simmer. Simmer until lentils are done.  

2. Remove the pot from the heat. Season with salt then drain off any remaining water.  

3. Small dice the red onion then rinse well under hot water to remove the potency. Drain and dice the roasted tomatoes then slice the olives in half on a bias. Pull the oregano leaves off the stem and give them a light chop.  

4. Combine all ingredients and season to taste with salt and pepper. 

NOTES 

1. The roasted red tomatoes used in this recipe are from the company, Divina. They are slow-roasted vine-ripened tomatoes with a deep, caramelized sweetness and savory richness. Their concentrated flavor adds a burst of Mediterranean brightness to salads, pastas, and antipasti.