Lemon Lentil Salad Recipe

5 1 1
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Lemon Lentil Salad Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 40 min. + chilling

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.
Originally published as Lemon Lentil Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p56

Nutritional Facts

1 each: 226 calories, 12g fat (2g saturated fat), 0 cholesterol, 129mg sodium, 22g carbohydrate (4g sugars, 11g fiber), 10g protein.

  • 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
  1. In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside.
  2. 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.
Originally published as Lemon Lentil Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p56

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MY REVIEW
germanycook User ID: 6411056 75340
Reviewed Jan. 18, 2014

"My first time trying lentils, and I really liked them in this dish! The dressing is refreshing and has lots of flavour. I didn't add tomatoes/onions, instead added feta cheese - and used canned lentils."

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