Lemony Lentil Salad Recipes

Steps:

• In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
• Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.

Steps:

• Put the lentils in a medium pot and cover with water by 1 inch.
• Add the bay leaf and garlic and bring to a boil.
• Cover and lower the heat so the lentils bubble gently.
• Cook until just tender but not burst, 20-30 minutes, checking occasionally to make sure there is always enough water at the bottom of the pan to keep the lentils from burning.
• Squeeze the juice from one of the lemons into a large bowl.
• Peel the other lemon and chop the segments roughly into small pieces, taking care to remove the seeds.
• Add the segments to the bowl along with the olive oil, capers, and chives.
• Sprinkle with a little salt and pepper and stir.
• Drain whatever water remains from the lentils and stir them into the dressing while still hot.
• Let rest, stirring occasionally to distribute the dressing, until they cool for a few minutes.
• Taste and adjust the seasoning and serve warm or refrigerate for up to several days.

Steps:

• 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.
• 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.
• (Per Serving)
• Calories: 257
• Saturated Fat: 1g
• Unsaturated Fat: 7.1g
• Cholesterol: 0mg
• Carbohydrates: 36g
• Protein: 15g
• Sodium: 34mg
• Fiber: 7.7g