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Lemon Lentil Salad

 Lemon Lentil Salad
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.
4-6 ServingsPrep: 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.

2 of 2

Lemon Lentil Salad (continued)

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.