Rating: 4 stars
5 Ratings
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  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 1

Green lentils keep a firm texture even after cooking, a desirable trait for this hearty salad.

Joanne Weir
Recipe by Cooking Light October 2013

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain and keep warm.

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  • Add water to a large saucepan to a depth of 3 inches; bring to a boil. Add eggs; boil 5 minutes and 30 seconds. Drain. Plunge eggs into ice water; let stand 5 minutes. Drain and peel.

  • Combine oil, vinegar, mustard, garlic, salt, and 1/4 teaspoon black pepper in a medium bowl, stirring with a whisk. Set aside 2 tablespoons oil mixture. Add lentils, bell pepper, onions, and celery to remaining oil mixture; toss gently to coat. Place reserved 2 tablespoons oil mixture and arugula in a large bowl; toss to coat.

  • Place about 3/4 cup lentil mixture and about 1 cup arugula mixture on each of 6 plates. Cut eggs in half lengthwise; top each serving with 2 egg halves. Sprinkle evenly with remaining 1/8 teaspoon black pepper.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

282 calories; fat 15.9g; saturated fat 2.5g; mono fat 6.8g; poly fat 1.8g; protein 15.9g; carbohydrates 27.5g; fiber 7.3g; cholesterol 186mg; iron 3.9mg; sodium 393mg; calcium 102mg.
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