Italian Lentil Salad

Name: Italian Lentil Salad
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: 4 to 6 servings
Cuisine: italian
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

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Level: Easy
Total: 28 min

Prep: 8 min
Cook: 20 min

Yield: 4 to 6 servings

Level: Easy
Total: 28 min

Prep: 8 min
Cook: 20 min

Yield: 4 to 6 servings

Ingredients

For the 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)

For the 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

Directions

For the Salad:
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.
For the Vinaigrette:
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.