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Beans aren’t the only member of the legume family worth celebrating. Lentils, packed with fiber and protein, are just as nutritious. Plus they cook up in only 15 to 20 minutes (no soaking required). A French friend shared her mother’s traditional recipe for lentil salad with me years ago. This simple salad, seasoned with a French vinaigrette, is a classic dish in France. Because the flavors continue to meld, it’s also great the next day.
Adapted From Plant-Powered for Life
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Sharon Palmer, MSFS, RDN, is an award-winning registered dietitian nutritionist, editor, author of The Plant-Powered Diet, blogger at The Plant-Powered Dietitian, and nationally recognized plant-based nutrition expert. She lives outside of Los Angeles with her husband and two sons.
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Comments (2)
Is it 3 cups uncooked lentils? That’s what I thought since instructions are to cook them. Seemed like way too many lentils vs. other ingredients. Wondering if it was 3 cups cooked.
Jon, I agree. I just made this and in theory it’s good and simple. In reality, that’s a lot of lentils!!!!! The ratio of lentils to dressing is not in balance. I had to make double the dressing and I added half again as many vegetables and some sliced baby cucumbers. With all that it was much better, albeit more salad than I bargained for;-) Next time I’ll likely make about half the lentils and the extra vegetables and dressing.