Italian Lentil Salad

By sarah_carroll

Ingredients

• Salad:
• 1 pound green lentils (recommended: Sabarot)
• 2 scallions, chopped
• 1 cup halved seedless green grapes
• 1 cup halved seedless red grapes
• 1 cucumber, peeled, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/2 cup coarsely chopped skinned and toasted hazelnuts
• 2 teaspoons lemon zest (from about 2 lemons)
• Vinaigrette:
• 1/3 cup fresh lemon juice (from 1 to 2 lemons)
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4

Preparation

Step 1

For the Salad:
Directions
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.


For the Vinaigrette:
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste

Pour the vinaigrette over the salad and toss well