Lentil, chick pea, red pepper and black olive salad

Salads & Sides & Soups
Written By ANNA Test Kitchen

This is a lovely salad and so easy to toss together, and easier to enjoy for lunch, dinner and picnics.

Ingredients

1 ½ cups lentils, uncooked

1 cup chick peas, drained

15 cherry tomatoes, sliced

½ cup Kalamata olives, pitted

½ cup red pepper, chopped

½ cup carrot, shredded or julienned

2 basil leaves, torn in pieces

Balsamic vinaigrette

½ cup extra-virgin olive oil

2 tablespoons balsamic vinegar

Sea salt and cracked black pepper

Preparation

For vinaigrette, mix ingredients in a small bowl and whisk until emulsified. Can be made up to two days ahead and stored in airtight container at room temperature.

In a pot over medium to high heat, cover lentils with water and bring to a boil; reduce heat and simmer until tender, approximately 30 minutes. Remove from heat; drain and cool. Place lentils in serving bowl with remaining ingredients and toss with dressing. Allow to rest overnight or at least 4 hours before serving to allow flavours to fuse. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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