Lemony Lentil Salad
- Comments()
Body+Soul, September 2006
- Prep Time 15 minutes
- Total Time 35 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- 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
Directions
-
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.
-
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.
A nice salad to have as a side dish or a quick lunch. I added more lemon and djon mustard along with garlic powder. Thanks for sharing!
Almost delicious. The lemon and dijon combo make this salad completely overpowered by tanginess and you hardly can taste the hearty, earthy lentils. I love lentils and this, like I said, is nearly great. I recommend preparing the dressing (oil, lemon, tarragon, and mustard) in a separate bowl and add the mix into the veggies/lentils slowly, mixing well and tasting. I will make it again but with much less lemon and dijon.