lentil salad

lentil salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 260.3
  • Total Fat: 18.0 g
  • Cholesterol: 16.7 mg
  • Sodium: 221.2 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 8.4 g

View full nutritional breakdown of lentil salad calories by ingredient


Introduction

try this refreshing, satisfying, power-food-packed lentil salad for an easy meat-free option that doesn’t feel like you’re giving anything up. lentils are fantastic for you, and this recipe (a variation on alice waters’ delicious original) showcases them beautifully. try this refreshing, satisfying, power-food-packed lentil salad for an easy meat-free option that doesn’t feel like you’re giving anything up. lentils are fantastic for you, and this recipe (a variation on alice waters’ delicious original) showcases them beautifully.
Number of Servings: 4

Ingredients

    1 cup french green lentils (i had to use brown lentils, which are still very healthy but don’t hold their shape as well after cooking)
    2 tbsp balsamic vinegar (or red or white wine vinegar, if you prefer)
    4 tbsp extra virgin olive oil
    salt and pepper to taste
    2 small tomatoes, seeded and diced
    1 medium cucumber, diced
    1 scallion, thinly sliced
    1/2 cup crumbled feta cheese
    1 bell pepper, cored, seeded and diced
    4 tbsp chopped parsley
    1 tsp lemon juice

Tips

lentils can be cooked as long as you like - test for firmness. i chop everything while i'm cooking the lentils, and things are usually ready in under 30 minutes.

this recipe is my own, and is also published on my food and photography blog: http://ginger-snapped.com.


Directions

sort and rinse lentils. place in a large saucepan and cover with water about 3 inches, then bring to a boil. lower heat until simmering and cook until tender, 25-30 minutes. drain, then transfer to a bowl and add vinegar, olive oil, salt and pepper. allow to sit for at least 5 minutes, tasting to adjust seasonings.

add tomatoes, cucumber, scallions, feta cheese, bell pepper, parsley, and lemon juice. if lentils are dry, add a bit more olive oil or a tablespoon of warm water.

Serving Size: makes 4 servings