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Lentil and Herb Salad

Yield 7 servings (serving size: about 1/2 cup)
Lentils are popular across Italy, where they are grown in Umbria in the north and Puglia and Sicily in the south. Technically not a "bean," lentils are legumes. Unlike beans, lentils require no soaking, so this salad is quick and easy to prepare. Serve as a side salad, or add a cup of diced mozzarella, and it makes a light main dish.

Ingredients

  • 1 cup dried lentils
  • 1/2 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil

Nutrition Information

  • calories 127
  • caloriesfromfat 28 %
  • fat 3.9 g
  • satfat 0.5 g
  • monofat 2.9 g
  • polyfat 0.4 g
  • protein 6.4 g
  • carbohydrate 17.6 g
  • fiber 4.2 g
  • cholesterol 0.0 mg
  • iron 1.7 mg
  • sodium 178 mg
  • calcium 28 mg

How to Make It

  1. Place lentils in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 45 minutes or until tender. Drain well.

  2. Place lentils in a large bowl. Stir in onion and next 4 ingredients (through pepper). Add vinegar and oil; toss well. Serve at room temperature.