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Lemony Lentil Salad

Lentils are a particularly robust source of protein, folate, and iron. Red, orange, and yellow bell peppers provide more vitamin C and carotenoids than green ones; these powerful antioxidants support eye health, boost immunity, and fight heart disease. This nutritious make-ahead salad is perfect for a packable lunch, picnic, or barbecue.

Recipe information

  • Yield

    Serves 6

Ingredients

Coarse salt and freshly ground pepper
1 1/2 cups brown or French green lentils
3/4 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons fresh tarragon leaves, finely chopped
2 orange, red, or yellow bell peppers (or a mix), cut into 1/2-inch dice (about 2 cups)
4 scallions, trimmed and thinly sliced (1 cup)

Preparation

  1. Step 1

    Bring a medium saucepan of water to a boil; add 1 teaspoon salt. Cook lentils until tender but not at all mushy, 15 to 20 minutes. Drain in a fine sieve, rinse under cold water to stop the cooking, and drain again.

    Step 2

    Meanwhile, whisk together lemon zest and juice, oil, mustard, and tarragon in a serving bowl. Add lentils, bell peppers, scallions, and 1/2 teaspoon salt (or to taste); season with pepper. Salad can be refrigerated, covered, up to 1 day. Serve chilled or at room temperature.

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 257

    Step 5

    Saturated Fat: 1g

    Step 6

    Unsaturated Fat: 7.1g

    Step 7

    Cholesterol: 0mg

    Step 8

    Carbohydrates: 36g

    Step 9

    Protein: 15g

    Step 10

    Sodium: 34mg

    Step 11

    Fiber: 7.7g

Power Foods
TagsSaladBrown LentilLentilBean and LegumeVegetableGreen LentilFrench LentilBell PepperSideMainLunchDinnerBrunchVeganVegetarianDairy FreeGluten FreeQuickEasyMake AheadCookbooks
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