Italian Lentil Salad
- Level: Easy
- Total: 28 min
- Prep: 8 min
- Cook: 20 min
- Yield: 4 to 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 20 grams
- Saturated Fat
- 2 grams
- Sodium
- 173 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 14.5 grams
- Protein
- 19 grams
- Sugar
- 11 grams
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- Level: Easy
- Total: 28 min
- Prep: 8 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 20 grams
- Saturated Fat
- 2 grams
- Sodium
- 173 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 14.5 grams
- Protein
- 19 grams
- Sugar
- 11 grams
Ingredients
For the 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)
For the 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.
