Grilled-Vegetable Salad with Lentils



serves 4 (serving size: 1 cup lentils, 3 quarters bell pepper, half a zucchini, and about 3 slices eggplant)

Nutritional Information

Calories 404
Caloriesfromfat 29 %
Fat 13.8 g
Satfat 1.8 g
Monofat 8 g
Polyfat 3.2 g
Protein 20 g
Carbohydrate 55 g
Fiber 21 g
Cholesterol 0.0 mg
Iron 8 mg
Sodium 599 mg
Calcium 110 mg


1 1/3 cups dried lentils
4 cups water
1 bay leaf
1/2 cup finely chopped red onion
2 tablespoons coarsely chopped walnuts
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon dried herbes de Provence
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small garlic clove, minced
24 asparagus spears, trimmed (about 12 ounces)
2 zucchini, cut diagonally into 1-inch-thick slices
1 small yellow bell pepper, quartered
1 small orange bell pepper, quartered
1 small red bell pepper, quartered
1 (12-ounce) eggplant, cut crosswise into 1/2-inch-thick slices
1 1/2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 teaspoon dried herbes de Provence
1/2 teaspoon salt
1/4 teaspoon black pepper


Prepare grill.

To prepare lentils, rinse and drain lentils. Place water, lentils, and bay leaf in a medium saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Drain; discard bay leaf. Combine lentils, red onion, and next 7 ingredients (through garlic) in a large bowl.

To prepare vegetables, combine asparagus and next 6 ingredients (through oil) in a large bowl; toss well to coat. Grill zucchini, peppers, and eggplant 15 minutes, turning once. Grill asparagus 6 minutes, turning once. Place vegetables in a bowl; drizzle with 2 teaspoons vinegar. Sprinkle with remaining ingredients; toss well to coat. Serve with lentils.

May 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note