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A simple lentil salad, with a basic vinaigrette that allows the lentils to take center stage. Wonderful warm, or at room temperature. It’s best to use French lentils – a lentil variety that better keeps its shape after being cooked. I usually use shallots in this recipe, but today I didn’t haver any. Finely diced onions worked fine.
Makes 4 servings
New quantity:
Total time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
Ingredients
1 cup French green lentils
Dressing:
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/4 cup finely diced shallot
1/4 cup chopped cilantro
Directions
1. Sort and rinse the lentils. Place in a saucepan with 2 cups water. Bring to a boil over medium-high heat, then reduce heat to medium-low and cook until water has absorbed and lentils are tender, about 30 minutes.
2. Meanwhile, whisk together the olive oil, lemon juice, salt, pepper, garlic and shallots.
3. When lentils are ready, transfer them to a salad bowl. Toss with the dressing and the cilantro and serve.
Nutrition per serving
Calories 298.5
Total Fat 14.1 g
Saturated Fat 1.9 g
Cholesterol 0.0 mg
Sodium 295.1 mg
Total Carbohydrate 31.2 g
Dietary Fiber 14.7 g
Sugars 1.1 g
Protein 12.7 g
Weight Watchers Points Plus: 7 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
