Italian Lentil Salad

From FoodNetwork.com

From FoodNetwork.com

Italian Lentil Salad

Adapted from Food Network

Salad:

  • 1 pound green lentils
  • 2 green onions, chopped (including greens)
  • 1 cup halved seedless green grapes
  • 1 cup halved seedless red grapes
  • 1 cucumber, peeled, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1/2 cup coarsely chopped walnuts
  • 2 teaspoons lemon zest
  • Crumbled feta

Instead of boiling the lentils and getting watery, mushy lentils, baking them preserves their flavor and texture. First, cover lentils with water and 1 tsp salt. Soak for 1 hour, then drain well. In a large covered casserole dish or oven proof saucepan, add lentils, cover with water, 1/2 tsp of salt, cover and bake at 325 degrees for 40-60 minutes until tender.  Drain and toss with remaining ingredients, except feta and toss with vinaigrette. Refrigerate to chill. Sprinkle with feta just before serving.

Vinaigrette:

  • 1/3 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • salt and pepper

Place the lemon juice in a small bowl. Slowly whisk in the oil until well combined. Season with salt and pepper to taste

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