Red Lentil Salad


200 grams Red lentils
4 cups Water
1 small chunk Zucchini, finely diced
3 tablespoons Walnut oil
2 tablespoons Raspberry vinegar
2 clove Garlic, finely minced
1/2 tablespoon Dried parsley
Salt and pepper to taste


Rinse and remove any debris. Place lentils and water in a medium pot. Bring it to a bail and cook the lentils until soft but firm, about 8 minutes.
Whisk together the walnut oil and raspberry vinegar in a small bowl, add in the garlic, salt, and pepper. Dice the red pepper and cherry tomatoes.
Once the lentils are done, drain and rinse with cold running water. Place them in a large bowl and toss together with the red pepper, cherry tomatoes, zucchini and dressing, mix in the dried parsley.




Andie Mitchell's picture

This would make a perfect weeknight meal. I just recently discovered lentils and now I'm on a hunt to find some great recipes. I'll definitely keep this in mind for next week!! Thanks


Lentils are low in fat and high in protein and fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.
Before cooking, always rinse lentils and pick out stones and other debris. Unlike dried beans and peas, there's no need to soak them. Lentils cook more slowly if they're combined with salt or acidic ingredients, so add these last.





Friday, May 14, 2010 - 12:18pm


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