Cooks' Note
Heart-healthy lentils are the star of this salad. Use brown, green, or red lentils, but take care not to overcook them-they should still have a bit of crunch when they hit the salad plate. Serve on lettuce leaves.
Recipe information
Yield
serves 6
Ingredients
6 cups water
2 cups dried lentils, picked over
2 medium tomatoes, seeded and chopped
1/2 cup chopped celery
2/3 cup olive oil
1/3 cup fresh lemon juice
4 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preparation
Bring the water to a boil in a 3-quart saucepan. Add the lentils and boil for 15 minutes. Drain, remove the lentils to a mixing bowl, and chill for 15 minutes in the freezer. Add the tomatoes and celery. In another bowl, combine the oil, lemon juice, garlic, Italian seasoning, salt, and pepper for a dressing. Pour the dressing over the lentils and toss to coat.
