LEMONY LENTIL SALAD

Lemony Lentil Salad image

Yield Serves 6

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1 1/2 cups brown or French green lentils
3/4 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons fresh tarragon leaves, finely chopped
2 orange, red, or yellow bell peppers (or a mix), cut into 1/2-inch dice (about 2 cups)
4 scallions, trimmed and thinly sliced (1 cup)

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