Cold lentils mixed with colorful vegetables, a touch of lemon juice and olive oil make a refreshing side dish for the summer table.
Special Diets:
Ingredients
Method
Combine lentils, 5 cups water, 1 teaspoon of the salt and bay leaf in a large saucepan and bring to a boil.
Lower heat and simmer until lentils are tender but not mushy, 20 to 25 minutes.
Drain lentils and transfer to a bowl of ice-cold water.
Let cool completely, then drain and transfer to a large bowl.
Add bell pepper, tomatoes, onion, cucumber, chickpeas, jalapeño, mint and parsley to lentils.
Gently stir to combine, taking care not to mash lentils.
Drizzle with oil and lemon juice, and season with pepper and remaining 1/2 teaspoon salt; stirring to combine. Serve over salad greens, if using.
Nutritional Info
Serving Size
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.