Meal Kit
Tunisian Lentil Salad
With Lemon Zest, Spinach, and Green Chili
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 1 days
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Vegetarian
Chef
Ashlee Piper
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)
- 1 Yellow Bell Pepper
- 1 Onion
- 1 Lemon
- 3 oz. Carrots
- 2½ oz. Black Olives
- 2¼ oz. Baby Spinach
- 1⅗ oz. Radishes
- 2 Garlic Cloves
- ½ tsp. Red Pepper Flakes
- 2 Roma Tomato
- 1¼ cups Green Lentils
- 1 Green Chili Pepper
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.
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Nutrition (per serving) pq1Dv4P5
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Calories150
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Carbohydrates25g
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Net Carbs20g
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Fat6g
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Protein3g
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Sodium340mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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.
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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.
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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.
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4 Assemble the Dish
Ladle the salad atop a bed of spinach, sprinkle with thinly sliced radishes, and enjoy!
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