Colorful Lentil Salad Recipe

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Colorful Lentil Salad Recipe

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Our taste testers loved the refreshing colors and taste of this versatile salad from Martha Pollock. “I like it because it's different and healthy,” she says from Oregonia, Ohio.
Recommended: 20 Quinoa Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 5 cups plus 2 tablespoons water, divided
  • 1 cup dried lentils, rinsed
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 1 small cucumber, chopped
  • 1/2 cup shredded carrot
  • 1/2 cup finely chopped sweet red pepper
  • 1/4 cup chopped sweet onion
  • 1/4 cup minced fresh cilantro

Directions

In a large saucepan, bring 5 cups water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and rinse in cold water. Place lentils in a large bowl; cool.
Meanwhile, in a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt, sugar, basil, oregano, garlic, pepper and remaining water; shake well.
Add the cucumber, carrot, red pepper, onion and cilantro to lentils; toss to combine. Add dressing; gently toss to coat. Cover and refrigerate for 2 hours before serving. Yield: 6 servings.
Originally published as Colorful Lentil Salad in Simple & Delicious July/August 2007, p13

Nutritional Facts

2/3 cup: 188 calories, 7g fat (1g saturated fat), 0 cholesterol, 227mg sodium, 23g carbohydrate (4g sugars, 11g fiber), 10g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

  • 5 cups plus 2 tablespoons water, divided
  • 1 cup dried lentils, rinsed
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 1 small cucumber, chopped
  • 1/2 cup shredded carrot
  • 1/2 cup finely chopped sweet red pepper
  • 1/4 cup chopped sweet onion
  • 1/4 cup minced fresh cilantro
  1. In a large saucepan, bring 5 cups water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and rinse in cold water. Place lentils in a large bowl; cool.
  2. Meanwhile, in a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt, sugar, basil, oregano, garlic, pepper and remaining water; shake well.
  3. Add the cucumber, carrot, red pepper, onion and cilantro to lentils; toss to combine. Add dressing; gently toss to coat. Cover and refrigerate for 2 hours before serving. Yield: 6 servings.
Originally published as Colorful Lentil Salad in Simple & Delicious July/August 2007, p13

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