Hearty lentil salad with radicchio
1 - 6
PersonalPoints™ per serving
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
Dry lentils
1½ cup(s), brown, picked over and rinsed
Bay leaf
1 leaf/leaves
Water
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
Basil
½ cup(s)
Red-wine vinegar
2½ Tbsp
Olive oil
1 Tbsp
Table salt
¾ tsp
Black pepper
¼ tsp