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

    480
  • Fat

    20 grams
  • Saturated Fat

    2 grams
  • Sodium

    173 milligrams
  • Carbohydrate

    61 grams
  • Fiber

    14.5 grams
  • Protein

    19 grams
  • Sugar

    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.

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