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.
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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