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.
The LBD of lentil salads, this is about as effortless as it gets. Fantastic as is or you can dress it up by modifying the herbs and adding different veggies. Terrific topping for spinach or other greens for a quick lunch. In all honesty, I hadn't really been a big lentil fan until I tried this recipe, but I found it completely addicting! Thank you to the other reviewers who recommended cooking the lentils for less time; 20 minutes works great for me.
I think this salad is yummy. The lentils only need to simmer for about 20-30 minutes, and that's why other reviewers didn't like the texture. I add fresh thyme along with basil and parsley, and this time I tossed in some diced raw zucchini, which added nice color and texture. I also use more vinegar than called for and some lemon juice. This salad is best if it sits for a while before serving, and it keeps for a day or two.
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