Italian Lentil Salad

Total Time:
28 min
Prep:
8 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

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
Directions
For the Salad:

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.

Serves: 6; Calories: 480; Total Fat: 20 grams; Saturated Fat: 2 grams; Protein: 19 grams; Total carbohydrates: 61 grams; Sugar: 11 grams; Fiber: 14.5 grams; Cholesterol: 0 milligrams; Sodium: 173 milligrams


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