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


  • 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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