Lentil Salad with Roasted Red Peppers, Olives and Almonds

1¼ cups French green lentils
½ cup chopped roasted red peppers
½ cup sliced pitted kalamata olives
1/3 cup chopped Italian parsley
1 tablespoon chopped fresh dill
1/3 cup chopped raw almonds, toasted
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
¼ teaspoon salt, or more to taste (I like flaky Maldon salt here, rubbed between your hands)
Freshly ground black pepper, to taste

Rinse the lentils thoroughly. Put them in a saucepan and cover with cold water by a few inches. Bring to a boil, then reduce the heat and simmer for about 25 minutes, until the lentils are cooked but still nicely chewy (you don’t want mushy lentils.)

Drain the lentils and place in a serving bowl along with the red peppers, olives, parsley, dill and almonds. Gently stir in the red wine vinegar and let sit for a few minutes. Add the olive oil, salt and pepper. Serve warm or refrigerate for several hours and bring to room temperature before serving.

Serves 4