Lentil and Herb Salad

Lentil and Herb Salad Recipe
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.

Yield:

7 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Judith Barrett,

Cooking Light

January 2006
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