Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Petite green lentils are sometimes labeled "le puy lentils." Other lentils also will work, but the cook time could change, so make sure they are tender before you drain and rinse them.

Recipe by Cooking Light July 2003


Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

4 servings (serving size: 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • To prepare vinaigrette, combine first 7 ingredients in a blender or food processor; process until well blended.

  • To prepare salad, combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf.

  • Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water.

  • Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.

Nutrition Facts

380 calories; calories from fat 19%; fat 7.9g; saturated fat 1.6g; mono fat 4.4g; poly fat 1.5g; protein 16.2g; carbohydrates 63.7g; fiber 7.6g; cholesterol 3mg; iron 3.9mg; sodium 447mg; calcium 97mg.