summer lentil salad

27 May

I brought some of this salad to a potluck last night and it got rave reviews.  I would have brought more, but my husband and I had a “pre-dinner” taste at home and there wasn’t much left to take!  You can use the dressing and lentils as a base for whatever vegetables you want to add.  Be creative!  It would also be a delicious option to include crumbled feta.  Just add right before serving.

I used Trikona French green lentils for this salad.  Softer, brown lentils are great for soups, but not for a salad. These French green lentils hold their shape better than regular lentils.  I found these at Metropolitan Market.

We ate it so quickly that I forgot to take a picture!!  I’ll remake it soon and add a photo 🙂

Summer Lentil Salad

  • 1 cup French green lentils or black lentils
  • 1 1/2 cups unsalted water

  • 4 Tbsp. good balsamic vinegar
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. olive oil
  • salt and pepper

  • 3-4 chopped green onion
  • 1 carrot, peeled and sliced thinly on the diagonal
  • 1 1/2 diced bell peppers (I used yellow and orange)
  • 2 cups grape tomatoes, halved
  • 3 ribs celery, sliced on the diagonal
  • 1 bunch of radishes, halved and sliced think
  • 2 Tbsp. drained capers
  • 6 basil leaves, chopped
Lentils:  Rinse well and place them in a saucepan with the water.  Bring to boil, cover and let simmer until cooked.  (Mine took about 30 minutes).  Drain any remaining water and return lentils to the pot.
Dressing:  Mix the ingredients and pour over hot lentils.
Vegetables:  Prepare vegetables and place in a large bowl.  Stir in lentils and cool to room temperature.
Using Weight Watchers Recipe Builder, this recipe has 25 pts+.  So 1/8th of the recipe would have 3 pts+.  I did not include feta in the recipe builder.
Adapted from A Veggie Venture


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