Monday, May 7, 2012

Zesty Lentil Salad

Zesty Lentil Salad

2 cups green lentils (uncooked)
2 bay leaves
zest from 1 lemon
3 Tbs lemon juice
1 red bell pepper, core, top and seeds removed, diced
1 clove garlic, minced
1/3 cup chopped fresh dill
salt to taste
Optional topping : roughly chopped raw almonds

Bring 8 cups of water to a boil in a large pot. Add lentils and bay leaves, bring back to a boil. Lower heat and gently simmer with a lid tilted for 25 minutes. Drain and rinse under cold water, discard bay leaves. 
In a large bowl combine cold lentils, red bell pepper, lemon juice, lemon zest, dill and garlic.  Season with salt to taste. Mix well preferably using your hands. Serve on a bed of greens (I used spring salad mix), topped with chopped almonds. if desired. 

This salad is very filling, refreshing and healthy. If you do not use almonds, this salad is low fat. 


  1. Sounds good going to make this tomorrow for lunch.

    1. If you like oil, you can add a Tbs of olive oil. You can also add tomatoes and cucumbers :-) Enjoy!