advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • Prep:
  • Total Time:
  • Servings: 4
Lemony Lentil Salad

Photography: Rick Lew

Source: Body+Soul, September 2006

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.

Reviews (2)

  • Michelle Polk 24 Jan, 2013

    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!

  • kimberly_ponomarova 7 Mar, 2010

    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.

Related Topics