Marinated lentil salad with zucchini and tomatoes
Indulge in a flavorful blend of marinated lentils, tender zucchini, and juicy tomatoes in this satisfying salad bursting with fresh and vibrant tastes.
Ingredients:
- 1 1/4 cups French lentils
- 1 bay leaf
- 1 or 2 medium zucchini (about 230g total), sliced into coins 1/8-inch thick
- Kosher salt + freshly ground black pepper
- 2 cups cherry tomatoes, halved
- 1/2 teaspoon Aleppo pepper, or a smaller amount of red pepper flakes (to taste)
- 170g fresh mozzarella (sold in rounds or logs), cut into small cubes
- 2 tablespoons toasted pistachios, coarsely chopped
- A few big handfuls of parsley and basil leaves (roughly torn)
- 3 anchovies
- 2 tablespoons toasted pistachios, very finely chopped
- 1 teaspoon capers, coarsely chopped
- 1 teaspoon finely grated lemon zest
- 3 tablespoons lemon juice
- 1 cup Italian parsley, finely chopped
- 1/4 cup basil, finely chopped
- 1/3 cup extra-virgin olive oil
Instructions:
- Place lentils and bay leaf in a saucepan and cover by several inches of water. Bring to a boil, then reduce the heat and simmer until the lentils are cooked but still slightly firm, approximately 20 minutes (or as per package instructions). Add more water if necessary to ensure the lentils are submerged.
- In the meantime, for the salsa verde: Finely chop and crush the anchovies into a paste using the flat side of a knife. Mix the anchovies, pistachios, capers, lemon zest and juice, parsley, basil, and a couple of pinches of salt in a small bowl or jar. Pour in the olive oil, mixing well to blend. Taste the mixture and adjust the seasoning and acidity as needed.
- Prepare the vegetables by combining the zucchini with a couple of spoonfuls of salsa verde and a pinch of salt and pepper. Season the cherry tomatoes with salt.
- Once the lentils are ready, drain them thoroughly in a colander, removing the bay leaf. Transfer the lentils back to the saucepan. Gently stir in 2 to 3 tablespoons of the salsa verde and Aleppo pepper. Let it cool for approximately 10 minutes, then taste and adjust the seasoning. Add the zucchini, cherry tomatoes and their juices, and more salsa verde to your preference -- then mix in the mozzarella, pistachios, and herbs and stir a few more times. Serve right away or at room temperature. If covered, the salad will stay fresh in the refrigerator for a few days.
Summary:
- Calories: 2341 kcal
- Fat: 130 g
- Protein: 116 g
- Carbs: 196 g
- Potassium: 4193 mg
- Magnesium: 328 mg