Italian Lentil Salad
Tender lentils topped with crispy cucumbers and sweet grapes is a fresh, unconventional taste of summer.
Ingredients
- 1 pound green lentils
- 2 scallions chopped
- 1 cup halved seedless red grapes
- 1 cucumber diced
- 1 red, green, or purple bell pepper seeded and diced (omit if not in season
- 1/2 cup coarsely chopped hazelnuts, walnuts, or pecans
- 2 teaspoons lemon zest from about 2 lemons
- 1/3 cup fresh lemon juice from 1 to 2 lemons
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 15 to 20 minutes. Drain and let cool for 5 minutes.
- In a large salad bowl, add cooked lentils, scallions, grapes, cucumber, bell pepper, and nuts.
- Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste. Pour the vinaigrette over the salad and toss well.
Notes
Source: adapted from http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/italian-lentil-salad.html
