Anne's Kitchen Stories - Lentil Salad

This is a great lunch salad, a bit more festive than any average lunch and it's so filling and delicious. I especially love it as on-the-go lunch, it's easy to take with you and you can prep it the day before. The lentils will provide you with protein while the tomatoes and salty olives give it a mediterranean twist and the parsley just works really well with it. It works either hot or cold and it really easy to make. 

INGREDIENTS

1 .5 cup of cherry tomatoes

1/2 cup of black olives

3 chives

hand full of pine nuts

fresh parsley

chili flakes

salt & pepper

juice of half a lime

2 tbsp of olive oil

*don't have measuring cups? take a glass, fill it with 120 ml of water, mark it, and then you will always know how much 0.5 cup is.

METHOD

Start by cooking your lentils. Next, shortly bake your pine nuts in a pan until they become slightly brown. Put the pine nuts aside and start chopping the chives. Bring one tablespoon of olive oil to heat, and add the chives into the pan. Bake the chives for about 5 minutes. By now your lentils are probably ready (if you used canned ones) and you can drain them. Add the drained lentils to the cooked chives, together with the tomatoes and olives to the pan and stir for a couple of minutes on medium heat until everything is mixed well and has the right temperature. Take the pan off the heat and add the parsley, the juice of the lime, another tablespoon of olive oil, chili flakes, and salt and pepper to tastse. Top it with the pine nuts and enjoy!