summer-lentil-salad

Summer Lentil Salad

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  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    1 h 25 m
Antonio
Recipe by  Antonio

“Fresh salad great all year round, but especially during the summer served cold.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Combine water and lentils in a pot and bring to a boil; cook at a boil until the lentils are tender but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool.
  2. Gently toss lentils, celery, and red onion together in a large bowl. Whisk balsamic vinegar, white vinegar, olive oil, and oregano together in separate bowl; drizzle over lentil mixture and toss to coat.
  3. Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 2 days.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 43.1 g
  • 14%
  • Protein
  • 17 g
  • 34%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Mediterranean Style Roasted Red Pepper and Lentil Salad

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