Sherried Lentil Salad

Notes: You can also use Eston, Le Puy, or Pardina lentils.

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Makes 6 servings

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Nutritional Information

Calories 333
Caloriesfromfat 27 %
Protein 21 g
Fat 10 g
Satfat 1.4 g
Carbohydrate 43 g
Fiber 8.1 g
Sodium 112 mg
Cholesterol 0.0 mg


3 cups fat-skimmed chicken broth
1 1/2 cups Beluga lentils (12 oz.; see notes), sorted and rinsed
1 cup minced onion
3/4 cup diced carrots
1/2 cup diced celery
1 1/2 teaspoons dried thyme
1 cup dry sherry
1 cup chopped drained canned peeled roasted red peppers
1/3 cup thinly sliced green onions (including tops)
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
2 quarts lightly packed salad mix (6 oz.), rinsed and crisped
Salt and pepper


1. In a 5- to 6-quart pan over high heat, bring broth, lentils, onion, carrots, celery, and thyme to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally. Add sherry and simmer until lentils are tender to bite, 5 to 10 minutes longer. Drain; reserve liquid.

2. Pour lentil mixture into a bowl and let cool to room temperature, about 40 minutes, stirring occasionally. Meanwhile, return cooking liquid to pan and boil over high heat until reduced to 1/2 cup, about 5 minutes. Let cool.

3. Stir liquid, chopped red peppers, and green onions into lentil mixture. In a bowl, mix oil and vinegar; stir half the dressing into lentil mixture. Add salad mix to bowl with remaining dressing; mix.

4. Spoon equal amounts of salad mix onto plates. Top equally with lentil mixture. Add salt and pepper to taste.


October 2001
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