This salad is so delicious and colorful. Tastes great too.

Prep: twenty-five minutes

Cook: thirty minutes

Chill time: one hour

Total: one hour fifty-five minutes

Servings: 4


  1. 4 cups of water
  2. Adequate amount of salt
  3. 1 1/4 cups of dry lentils
  4. 2 large cloves of garlic, minced
  5. 2 roma tomatoes, seeded and chopped
  6. 1/2 cup of chopped red onion
  7. 1/2 cup of chopped green bell pepper
  8. 1 green Chile pepper, seeded and chopped
  9. Juice of 1 lemon
  10. 1 teaspoon of lemon zest
  11. 1 carrot, shredded
  12. 1/2 cup of oil-cured black olives
  13. 1/4 cup of chopped fresh cilantro
  14. Ground black pepper and salt to taste
  15. 1/4 cup of extra-virgin olive oil
  16. 2 hard-cooked eggs, sliced in half lengthwise



  1. Add in salt and water into a saucepan and set over high heat. Then add in the lentils into the saucepan and stir frequently. Decrease the heat, cover and let the lentils simmer until tender, about thirty minutes. Then drain.
  2. Pour the lentils into a bowl, then add in the garlic, red onions, seeded tomatoes, Chile pepper, and green bell pepper. Then add in one teaspoon of lemon zest and juice of one lemon zest. Then add in the olives, shredded carrots, and cilantro.
  3. Add in the black pepper and salt as seasoning, then add in the olive oil and combine properly. Transfer to the refrigerator and chill for an hour to let the flavors mix.
  4. Before serving, mix the salad properly and then add in more olive oil or lemon juice as needed, then transfer to a dish and top with sliced eggs.


Nutrition Facts

Calories: 431

Fat: 19.4 g

Carbohydrates: 44.8 g

Protein: 19.9 g

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