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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.

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.

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