Lentil and Vegetable Salad
4

Serves 6 to 8 as a side dish

Cold lentils mixed with colorful vegetables, a touch of lemon juice and olive oil make a refreshing side dish for the summer table.

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    Ingredients: 
    • 1 cup green lentils, picked through and rinsed
    • 5 cups water
    • 1 teaspoon kosher salt
    • 1 bay leaf
    • 1 yellow pepper, diced
    • 3 tomatoes, seeded and diced
    • 1/2 small red onion, diced
    • 1/2 English cucumber, peeled, seeded and diced
    • 1 (15 ounce) can chickpeas, rinsed and drained
    • 1 jalapeño pepper, finely diced, (optional)
    • 1 small bunch mint, finely chopped
    • 1/3 bunch flat-leaf parsley, finely chopped
    • Sea salt and pepper, to taste
    • 2 tablespoons extra virgin olive oil
    • Juice of 1 1/2 lemons
    • Mesclun salad leaves for serving, (optional)
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    Method: 

    Place the lentils, water, salt and bay leaf in a pot and bring to a boil. Reduce heat to a simmer and cook until lentils are tender but not mushy, 20 to 25 minutes. Strain lentils and transfer to a bowl of ice cold water to cool. Let cool completely, then drain and put in a large bowl.

    Add pepper, tomatoes, onion, cucumber, chickpeas and jalapeño to lentils. Gently stir to combine, taking care not to mash the lentils. Drizzle with oil and lemon juice and season with salt and pepper. Mix well, taste and adjust seasoning. Serve over salad greens if desired.

    Nutritional Info: 
    Per Serving:160 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 560mg sodium, 23g carbohydrate (5g dietary fiber, 3g sugar), 6g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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