This is a very simple, and tasty recipe - and so good for you. I serve it on a bed of arugula and top it with tomatoes and feta. Fantastic. Add some flank steak and you have yourself a meal.
Lentil and Herb Salad
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.
More From Cooking Light
- Calories: 127
- Calories from fat: 28%
- Fat: 3.9g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.4g
- Protein: 6.4g
- Carbohydrate: 17.6g
- Fiber: 4.2g
- Cholesterol: 0.0mg
- Iron: 1.7mg
- Sodium: 178mg
- Calcium: 28mg
- 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
- 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.
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