Rating: 5 stars
5 Ratings
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  • 4 star values: 1
  • 5 star values: 4

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.

Judith Barrett
Recipe by Cooking Light January 2006

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Recipe Summary

Yield:
7 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

127 calories; calories from fat 28%; fat 3.9g; saturated fat 0.5g; mono fat 2.9g; poly fat 0.4g; protein 6.4g; carbohydrates 17.6g; fiber 4.2g; cholesterol 0mg; iron 1.7mg; sodium 178mg; calcium 28mg.
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