Photo: Italian Lentil Salad Recipe
Ingredients
Salad:
- 1 pound green lentils (recommended: Sabarot)
- 2 scallions, chopped
- 1 cup halved seedless green grapes
- 1 cup halved seedless red grapes
- 1 cucumber, peeled, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 cup coarsely chopped skinned and toasted hazelnuts
- 2 teaspoons lemon zest (from about 2 lemons)
Vinaigrette:
- 1/3 cup fresh lemon juice (from 1 to 2 lemons)
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Salad:
Directions
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
For the Vinaigrette:
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
Pour the vinaigrette over the salad and toss well.
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By licketysplitgourmet
Brooklyn, NY
on April 29, 2012
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This recipe is a crowd pleaser every time! I have made it at least a dozen times and it always seems to surprise me just how good it is. The lentils, onion and grapes compliment each other so perfectly, it's a combo that you wouldn't think would work, but it is unbelievably scrumptous! I make it for lunch and I serve it on a bed of arugula salad that's lightly dressed with olive oil and lemon juice. You will not be able to put your fork down!
By percivalhopkins
Los Angeles, CA
on February 05, 2012
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This has become one of my favorite foods ever. So tasty, light and delicious - and it makes you feel healthier with every bite!!
By Ima_Hoosier
on January 03, 2012
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Ugh! I am so bummed with the way this tastes. I obviously missed the reviews saying the flavors in this dish don't meld well. I made this the night before an office pitch in so it would have plenty of time for the flavors to develop.
This morning, it tasted very bland. I added some more onion and dressing and salt and pepper. My coworkers must have thought the same thing because most of this was left untouched.
The flavors seemed very muddy to me, not fresh like I was expecting. I added some red wine vinegar which helped tremendously. Maybe it just masked some of the bland flavor. Whatever it did, I can at least eat this now. Won't be making again.
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