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Lemony Lentil Salad

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 http://www.marthastewart.com/131885/lemony-lentil-salad
3.5
Rated
70100(3)3
  • Prep Time 15 minutes
  • Total Time 35 minutes
  • Yield Serves 4

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

  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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