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Italian Lentil Salad
Recipe courtesy Giada De Laurentiis, 2008
- Total Time:
- 28 min
- Prep:
- 8 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 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)
- 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
- FOR THE SALAD:
Directions
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.
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.
Serves: 6; Calories: 480; Total Fat: 20 grams; Saturated Fat: 2 grams; Protein: 19 grams; Total carbohydrates: 61 grams; Sugar: 11 grams; Fiber: 14.5 grams; Cholesterol: 0 milligrams; Sodium: 173 milligrams