Tunisian Lentil Salad

With Lemon Zest, Spinach, and Green Chili

Prep & Cook Time: 30-40 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

As the weather warms, a salad loaded with filling lentils, crisp seasonal vegetables, and a delicately tangy sauce becomes the perfect meal. Nestled atop a bed of spinach, this salad is a spin on a classic Tunisian dish that makes a perfect light supper and gets better overnight, so it’s ideal to enjoy for lunch the next day.

In Your Box (serves 2)

  • 1⅗ oz. Radishes
  • 3 oz. Carrots
  • 1 Yellow Bell Pepper
  • 1 Red Onion
  • 1 Lemon
  • 2 Garlic Cloves
  • 2¼ oz. Baby Spinach
  • ½ tsp. Red Pepper Flakes
  • 1¼ cups Green Lentils
  • 1 Green Chili Pepper
  • 2 Roma Tomato
  • 2½ oz. Black Olives

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    154
  • Carbohydrates
    25g
  • Fat
    5g
  • Protein
    3g
  • Sodium
    337mg

Recipe Steps

  • 1

    Prep the Vegetables

    On a cutting board, crush and mince the garlic cloves and set aside. Wash and finely slice (or dice, if you prefer) the bell and chili peppers and set aside. Rinse and dice the tomatoes and set aside. Dice the onion and set aside. Rinse and shred the carrot and set aside. Thinly slice the radishes for garnish.

  • 2

    Cook the Lentils

    Bring 4 cups of salted water to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain and set aside.

  • 3

    Make the Salad

    Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, bell pepper, chili pepper, and red pepper flakes. Add the juice of the lemon plus 1 Tsp. of lemon zest. Mix in the shredded carrot and olives. Season with salt and black pepper and drizzle with olive oil. If possible, give this dish at least 30 minutes to soak in the flavors. If not, place in refrigerator to chill before serving. Stir and add a bit more olive oil before serving.

  • 4

    Assemble the Dish

    Ladle the salad atop a bed of spinach, sprinkle with thinly sliced radishes, and enjoy!

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