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Nutrition Facts
Serving Size 1 (306g) Recipe makes 8 servings The following items or measurements are not included below: 1/4 cup white wine vinegar
Calories 261
Calories from Fat 66		(25%)
Amount Per Serving		%DV
	Total Fat 7.4g	11%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2043mg		85%
Potassium 550mg		15%
Total Carbohydrate 34.3g		11%
	Dietary Fiber 17.4g	69%
	Sugars 1.2g
Protein 14.7g		29%
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Chilled Lentil Salad with Spicy Vinaigrette

Recipe #88036 | 45 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Hey Jude
Apr 1, 2004

This is a great salad to serve to guests; it can be made ahead of time and kept in the fridge until serving time. Watch the lentils very carefuly while cooking them, you don't want them to overcook and lose their texture and shape. Chill time (1-2 hours) is not included in prep and cook time.

SERVES 8 -10 (change servings and units)

Ingredients

8 cups water
2 tablespoons salt
1 lb dried lentils, cleaned
1/4 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon dried ground cumin
1/2 teaspoon dried ground coriander
1 teaspoon cayenne
1 teaspoon salt

Directions

1
In a large pot, bring the water and salt to a boil; add the lentils, reduce the heat to medium-low and cook for 30 minutes or until the lentils are tender but not overcooked; drain.
2
In a colander, rinse the cooked lentils under cold water until slightly cool, then place them in a bowl.
3
Whisk together the remaining ingredients; pour over the lentils and combine well.
4
Chill for 1 to 2 hours and serve cold.

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Featured Reviews for This Recipe

From: Sharon123

On Jul 6, 2005

This is the first time I have ever made lentil salad, and it won't be the last! This was a nice, mild salad that I enjoyed. I used balsamic vinegar instead of white wine vinegar. Thanks for posting!