Refreshing Lentil Salad

Ingredients

• 1 small carrots shredded
• 0.3 cup cilantro leaves fresh chopped
• 2 large cloves garlic minced
• 0.5 cup bell pepper green chopped
• 1 small chile pepper green seeded chopped
• 4 servings salt and ground pepper black to taste
• 2  hard-cooked eggs cut in half lengthwise
• 1  juice of lemon juiced
• 1 teaspoon lemon zest 
• 0.5 cup oil-cured olives black
• 0.3 cup olive oil extra-virgin
• 0.5 cup onion red chopped
• 2 large roma tomatoes seeded chopped plum
• 4 servings salt 
• 4 cups water 

Equipment

• sauce pan
• mixing bowl

Directions

1. Bring the water and salt to a boil in a saucepan over high heat.
2. 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.
3. Drain well.
4. Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper.
5. Add the juice of 1 lemon plus 1 teaspoon of the zest.
6. Mix in the shredded carrot, olives, and cilantro.
7. Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
8. Before serving, mix the salad again and add more lemon juice or olive oil if needed.
9. Transfer to a serving dish and garnish with sliced eggs.