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

Recipe by Sunset October 2001


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Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

Nutrition Facts

333 calories; calories from fat 27%; protein 21g; fat 10g; saturated fat 1.4g; carbohydrates 43g; fiber 8.1g; sodium 112mg.