LEMONY LENTIL SALAD
Lentils are a particularly robust source of protein, folate, and iron. Red, orange, and yellow bell peppers provide more vitamin C and carotenoids than green ones; these powerful antioxidants support eye health, boost immunity, and fight heart disease. This nutritious make-ahead salad is perfect for a packable lunch, picnic, or barbecue.
Yield Serves 6
Number Of Ingredients 8
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
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