Lemony Lentil Salad

Bring this dish to an early-fall picnic.

357 calories; 20 g protein; 11 g fat; 48 g carb; 18 g fiber.
Body+Soul, September 2006
  • Prep Time 15 minutes
  • Total Time 35 minutes
  • Yield Serves 4
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  • Coarse salt and ground pepper
  • 1 1/2 cups lentils
  • 3/4 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon dried tarragon
  • 2 orange, red, or yellow (or a mix) bell peppers, cut into 1/2-inch dices
  • 4 scallions, thinly sliced


  1. In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.

  2. Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.

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