Italian Lentil Salad

Name: Italian Lentil Salad
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 1 cucumber, peeled, seeded and diced; 454 grams green lentils (recommended: Sabarot); 237 milliliters halved seedless green grapes; 118 milliliters coarsely chopped skinned and toasted hazelnuts; 1 teaspoons kosher salt; 79 milliliters fresh lemon juice (from 1 to 2 lemons); 2 teaspoons lemon zest (from about 2 lemons); 79 milliliters extra-virgin olive oil; 1 red bell pepper, seeded and diced; 237 milliliters halved seedless red grapes; 2 scallions, chopped

The recipe Italian Lentil Salad is ready in about 28 minutes and is definitely an amazing gluten free and vegan option for lovers of Mediterranean food. This recipe covers 32% of your daily requirements of vitamins and minerals. This side dish has 487 calories, 22g of protein, and 19g of fat per serving. This recipe serves 6. If you have lemon juice, cucumber, green lentils, and a few other ingredients on hand, you can make it.

Instructions

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes.

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Lentils

Drain and let cool for 5 minutes.

Place lentils and remaining salad ingredients in a large salad bowl.

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Lentils

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Bowl

Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste

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Salt And Pepper

Lemon Juice

Cooking Oil

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Whisk

Bowl

Pour the vinaigrette over the salad and toss well.

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Vinaigrette

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Pot

Bowl

Whisk

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Servings:

0teaspoons

freshly ground black pepper 1

cucumber, peeled, seeded and diced 454grams

green lentils (recommended: Sabarot)237milliliters

halved seedless green grapes 118milliliters

coarsely chopped skinned and toasted hazelnuts 1teaspoons

kosher salt 79milliliters

fresh lemon juice (from 1 to 2 lemons)2teaspoons

lemon zest (from about 2 lemons)79milliliters

extra-virgin olive oil 1

red bell pepper, seeded and diced 237milliliters

halved seedless red grapes 2

scallions, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Casaloste Chianti Classico Riserva

Intense ruby red color. Its bouquet blends the typical fruity aromas of Sangiovese (such as blackberry, ripe marasca, plum) with the elegant notes of wood. On the palate it is velvety and harmonious with an excellent balance between acidity and sweet tannins. Aging wine, gives its best from the 5th year after the harvestIt goes with grilled red meat. Its harmony and typicality are also exalted perfectly by aged cheeses.