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Lentil Salad with Sun-dried Tomatoes

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

  • 500 g lentils
  • 250 g tomato (s), dried in oil
  • 1 zucchini
  • 3 spring onion (s)
  • 3 cloves garlic
  • 10 basil leaves
  • 6 tablespoon balsamic vinegar
  • 14 tablespoon olive oil
  • salt
  • Black pepper from the mill
Lentil Salad with Sun-dried Tomatoes
Lentil Salad with Sun-dried Tomatoes

Instructions

  1. Cook the lentils for 30 minutes. In the meantime, dice the zucchini and fry briefly in 1 tablespoon of olive oil. Cut the dried tomatoes into small cubes, finely chop the spring onions into rings, the garlic and the basil. Mix all ingredients with the balsamic vinegar, season with plenty of salt and pepper. Add the cooked lentils and drizzle with the olive oil.
  2. Let the salad steep for at least an hour and season it if necessary.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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