Hearty lentil salad with radicchio
1
Points®
Total time: 32 min • Prep: 7 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Healthy and filling, this Mediterranean-style salad is ideal for packed lunches and light dinners. To bulk it up a bit, add thinly sliced chicken breast. We opted for widely available mild-flavored brown lentils to use in this salad since they cook is just 20 minutes and hold their shape well. You can substitute green lentils, if you like, since they too keep a firm texture once cooked, but they aren’t as speedy, taking about 45 minutes to prepare. Avoid red lentils for this salad since they get mushy when cooked. Rinse the lentils before cooking them to remove any dust or debris. There’s no need to add salt to the water the lentils cook in as it will make them tough.
Ingredients
Dried lentils
1½ cup(s), brown, picked over and rinsed
Bay leaf
1 leaf/leaves
Water
6 cup(s)
Radicchio
2 cup(s), shredded, quartered, cored, and very thinly sliced
Cherry tomatoes
1 cup(s), thickly sliced
Scallions
4 medium, chopped
Carrots
1 medium, grated
Fresh basil
½ cup(s)
Red wine vinegar
2½ Tbsp
Olive oil
1 Tbsp
Table salt
¾ tsp
Black pepper
¼ tsp
Instructions
1
Combine the lentils, bay leaf, and water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until the lentils are tender but still hold their shape, about 20 minutes; drain. Discard the bay leaf and rinse the lentils under cold running water. Drain again.
2
Place the lentils in a serving bowl. Add the remaining ingredients and toss to combine. Yields 1 2/3 cups per serving.
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