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Tangy Marinated Lentils


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  • 1 cup dried lentils
  • 2 cups fat-free chicken broth
  • 1 medium purple onion, diced
  • 1 rib celery, diced
  • 1 large carrot, diced
  • 1 tablespoon olive oil
  • 1/2 small red bell pepper, diced
  • 1/2 cup diced mozzarella cheese
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh basil
  • 2 tablespoons white vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper


Servings 4


Step 1

Bring lentils and broth to a boil in a medium saucepan; reduce heat and simmer 25 minutes or until tender. Drain and set aside.

Sauté onion, celery, and carrot in hot oil in
saucepan over medium-high heat for 5 minutes.
Add red bell pepper and sauté 2 minutes more.
Stir in lentils and cool for 10 minutes.

Stir in cheese and remaining ingredients. Serve warm or chilled.

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