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Photo: Becky Luigart-Stayner; Styling: Jen Rotenstreich Photo by: Photo: Becky Luigart-Stayner; Styling: Jen Rotenstreich

Marinated Lentil Salad

Tossed with a zesty homemade vinaigrette, lentils make a tasty, satisfying salad.

Cooking Light NOVEMBER 2001

  • Yield: 8 servings (serving size: 2/3 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 27%
  • Fat: 5.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.5g
  • Carbohydrate: 25.1g
  • Fiber: 12g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 262mg
  • Calcium: 32mg
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Marinated Lentil Salad recipe

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