Lentil Salad

This is excellent with romaine lettuce or as a side dish.

  1. Rinse and drain lentils; place in a large saucepan. Cover with water to 4 inches above lentils; add bay leaf and onion halves to pan.
  2. Bring to a boil. Cover, reduce heat, and simmer 20-30 minutes or until lentils are just tender. Drain lentils.
  3. Preheat grill to high heat or use your comal.
  4. Place bell pepper pieces, skin side down, on grill rack; grill 5-8 minutes or until skins are blackened.
  5. Place bell pepper pieces in a zippered plastic bag; seal and let stand 15 minutes. Peel and chop bell peppers. Discard skins.
  6. Sprinkle with ½ teaspoon salt and freshly ground black pepper. Place bell peppers in a large bowl.
  7. Discard bay leaf and onion halves from the cooked lentils.
  8. Add lentils to bell peppers. Add remaining salt, black pepper, tomato, and remaining ingredients to lentil mixture; stir well.
  9. Note: If you wish to use canned roasted red peppers in place of fresh peppers, discard the liquid.
advanced Level | 60 minutes Total time | 170 Calories


  • c dried lentils (about 3/4 pound)
  • 1 bay leaf
  • 1 small onion, peeled and halved
  • 1 red bell pepper, quartered and seeded
  • 1 green bell pepper, quartered and seeded
  • t salt, divided
  • t freshly ground black pepper, divided
  • c chopped plum tomato
  • c chopped green onions
  • c cilantro leaves
  • c fresh lime juice

Nutrition Information:

Total fat: 2.5 g; Saturated fat: 0 g; Trans fat: 0 g; Cholesterol: 0 mg; Sodium: 380 mg; Carbohydrates: 27 g; Fiber: 10 g; Sugars: 4 g; Protein: 11 g; Vitamin D: 0 mcg; Calcium: 28 mg; Iron: 4 mg; Potassium: 511 mg

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