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Simple Lentil Salad

Posted Mar 05 2013 8:49pm

Simple Lentil Salad

Simple Lentil Salad

 

This simple lentil salad – cooked lentils tossed with red wine vinegar, olive oil, scallions and parsley – is a winner in my book. Everyone enjoyed it when I made it recently. I’m still amazed when something this simple turns out so delicious.

Lentils weren’t something I ate growing up, but during the past few years I’ve come to really like them. They’re tasty and simple to prepare, in addition to being healthy and a great source of fiber. Unlike most legumes, lentils don’t need to be pre-soaked and they cook in about 30 minutes, a boon to busy cooks.

The Art of Simple Food

The Art of Simple Food

The recipe for this simple lentil salad is from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters. In the headnotes she explains that French green lentils or black beluga lentils are best for lentil salad because they have lots of flavor and hold their shape. In may take a little extra effort, but it’s worth seeking them out.

If you are short on time, a great alternative is the already cooked lentils available at Trader Joes. They are one of my go-to prepared foods for busy weekday nights.

Trader Joe Steamed Lentils

Enjoy!

Alice Waters' Simple Lentil Salad

Alice Waters’ Simple Lentil Salad

Simple Lentil Salad
 
Prep time

Cook time

Total time

 

A simple salad of cooked lentils tossed with red wine vinegar, olive oil, scallions and parsely
Author:
Recipe type: Salad, Side Dish
Serves: 6

Ingredients
  • 1 cup lentils, rinsed
  • 1 tablespoon red wine vinegar, plus more to taste
  • Salt to taste
  • Fresh-ground black pepper to taste
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup thinly sliced scallions or 3 tablespoons finely diced shallot
  • 3 tablespoons chopped parsley

Instructions
  1. Place the lentils in a saucepan and cover with water by 3 inches. Bring to a boil and then lower heat to a gentle simmer and cook until the lentils are tender all the way through (adding more water if necessary), about 30 minutes.
  2. Drain and reserve ½ cup of the cooking water.
  3. Place the drained lentils in a bowl and toss with vinegar and salt and pepper to taste. Let sit for 5 minutes. Taste and add more salt and/or vinegar if needed.
  4. Add olive oil, scallions and parsley and stir gently to combine well. If the lentils seem dry and are hard to stir, loosen them with a little bit of the reserved cooking water.

Notes
Nutritional Estimates Per Serving (1/2 cup): 176 calories, 7.4 g fat, 19.7 g carbs, 9.9 g fiber, 8.4 g protein and 4 Weight Watchers PointsPlus
Variations: *Add ½ cup diced cucumber *Add ¼ cup diced sweet red pepper *Garnish with ½ cup crumbled goat or feta cheese

3.2.1682

 

Source: The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

More Weight Watchers Friendly Lentil Recipes

Weight Watchers Lentil Salad with Mint & Goat Cheese
Camilla’s Lemony Lentil Quinoa Salad
Weight Watchers Lentil & Swiss Chard Soup
Slow Cooker Lentil Chicken Sausage Stew
Hearty Lentils, Sausage & Kale

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