As much as I love lentils, I never thought I’d love a lentil taco. But this salad was so good, I knew it’d be delicious wrapped up in a tortilla. Topped with a few roasted red peppers, warmed up in the toaster oven, and then topped with some sour cream (or labne – but we had no leftovers of that!), it was amazingly delicious.
NOTE: If you do make the lentil salad, buyer beware: the green lentils available in the bulk bins do not hold up well for a salad. Spend the extra 50 cents to a dollar per pound for the lentils that will not burst, whether they are the green or the black ones. It makes a definite difference in the texture of the salad. (Think mushy lentil soup – does not make refreshing lentil salad as pictured above). I made a version yesterday using the French green lentils from the bulk bins, and the did not hold their shape and did not make the same beautiful salad I had the week before. Part of the beauty of the salad is in the quality of the texture.
Here’s the recipe for the Roasted Red Peppers: https://icookforleftovers.wordpress.com/2013/02/06/antipasto-roasted-red-peppers-with-garlic-and-capers/
Here’s the recipe for the Labne with Mint and Green Onions:
And, here is the recipe for the Lentil Salad. If you don’t have preserved lemons lying around, a simple lemon vinaigrette or french vinaigrette is always good: