Lentils may be the smallest food in the legume family, but they sure are mighty. This salad is loaded with vitamins, minerals and plenty of crunch.
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1 cup French green lentils.
2 tablespoons fresh lemon juice.
1 tablespoon extra virgin olive oil.
1 teaspoon Dijon mustard.
¼ teaspoon freshly ground black pepper.
1 pint cherry or grape tomatoes, halved.
2 scallions, sliced.
¼ flat leaf parsley, chopped.
1 green apple, cut into matchsticks.
- Place the lentils in a strainer and rinse well. Keep a watchful eye for any pebbles that may have slipped through.
- Fill a medium saucepan with water and bring to a boil over high heat. Add the lentils and lower the heat to medium so the lentils simmer gently until just tender, 20 to 25 minutes. Drain and rinse under cold running water to cool.
- Meanwhile, make the vinaigrette. In a small bowl, whisk together the lemon juice, oil, mustard, and pepper. Set aside.
- In a large bowl, combine the tomatoes, scallions, parsley, and apple. Add the cooled lentils and drizzle the vinaigrette. Gently stir everything together.
Nutritional Information (per serving)
Makes 4 ( about ¾ cup) servings
120 calories, 4 g total fat, .5 g saturated fat, 0 g trans fat, 5 g protein, 19 g total carbohydrate, 7 g fiber, 8 g sugar, 0 mg cholesterol, 110 mg sodium