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Italian Lentil Salad

Italian Lentil Salad
Prep Time
8 min
Cook Time
20 min
Yields
4 - 6 servings

A fresh green lentil-based salad with bell pepper, cucumber, chopped and toasted hazelnuts and grapes.

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ingredients

Salad

1
lb(s) green lentils (recommended: Sabarot)
2
scallions, chopped
1
cup halved seedless green grapes
1
cup halved seedless red grapes
1
cucumber, peeled, seeded and diced
1
red bell pepper, seeded and diced
½
cup coarsely chopped, skinned and toasted hazelnuts
2
tsp lemon zest (from about 2 lemons)

Vinaigrette

cup fresh lemon juice (from 1 to 2 lemons)
cup extra-virgin olive oil
½
tsp kosher salt
¼
tsp freshly ground black pepper
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directions

Step 1

Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.

Step 2

Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste.

Step 3

Pour the vinaigrette over the salad and toss well.

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