Marinated Lentil Salad

Marinated Lentil Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Jen Rotenstreich
Tossed with a zesty homemade vinaigrette, lentils make a tasty, satisfying salad.
3

Good, solid recipe

Yield:

8 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 186
Caloriesfromfat 27 %
Fat 5.5 g
Satfat 0.7 g
Monofat 3.8 g
Polyfat 0.6 g
Protein 10.5 g
Carbohydrate 25.1 g
Fiber 12 g
Cholesterol 0.0 mg
Iron 3.5 mg
Sodium 262 mg
Calcium 32 mg

Ingredients

Vinaigrette:
1/4 cup fresh lemon juice
1/4 cup red-wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
Salad:
1/2 cup chopped parsnip
1/2 cup chopped carrot
6 cups boiling water
1 1/2 cups dried lentils
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onions
3 tablespoons minced fresh parsley

Preparation

To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk. Set aside.

To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon. Add lentils; bring to a boil. Reduce heat, and simmer for 15 minutes or until tender; drain in a colander. Cool.

Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette. Marinate at room temperature for at least 20 minutes.

Note:

Cooking the lentils for only 15 minutes preserves their shape and texture.
November 2001
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