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Lemon Lentil Salad Recipe

I love lentils but never had a recipe that really enhanced their flavor...until I found this one! The touch of lemon juice gives this dish a light, refreshing appeal.

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Lemon Lentil Salad Recipe

Prep: 40 min. + chilling

Yield: 4-6 Servings

40 40

Ingredients

5 tablespoons olive oil, divided
1 tablespoon lemon juice
2 teaspoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
3 cups water
1 cup dried lentils, rinsed
1 bay leaf
1 large tomato, diced
1/2 cup minced fresh parsley
2 to 3 green onions, sliced

Directions

In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside.
In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours. Yield: 6 servings.

Nutritional Facts 1 serving equals 226 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 129 mg sodium, 22 g carbohydrate, 11 g fiber, 10 g protein.

Originally published as Lemon Lentil Salad in Home-Style Soups, Salad and Sandwiches Cookbook , p56