Italian Lentil Salad
2018-01-16- Yield : 4 to 6 servings
- Prep Time : 8m
- Cook Time : 20m
- Ready In : 28m
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Nutritional Info
This information is per serving.
Calories
480Fat
20 gramsSaturated Fat
2 gramsSodium
173 milligramsCarbohydrate
61 gramsFiber
14.5 gramsProtein
19 gramsSugar
11 grams
Ingredients
- 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)
- 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
Method
Step 1
For the Salad:
Step 2
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.
Step 3
For the Vinaigrette:
Step 4
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
Step 5
Pour the vinaigrette over the salad and toss well.