Photo of Hearty lentil salad with radicchio by WW

Hearty lentil salad with radicchio

1 - 6
PersonalPoints™ per serving
Total Time
32 min
7 min
25 min
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.


Dry lentils

1½ cup(s), brown, picked over and rinsed

Bay leaf

1 leaf/leaves


6 cup(s)

Uncooked radicchio

2 cup(s), quartered, cored, and very thinly sliced

Fresh cherry tomato(es)

1 cup(s), thickly sliced

Uncooked scallion(s)

4 medium, chopped

Uncooked carrot(s)

1 medium, grated


½ cup(s)

Red-wine vinegar

2½ Tbsp

Olive oil

1 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp


  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.