Lentils are a particularly robust source of protein, folate, and iron. Red, orange, and yellow bell peppers provide more vitamin C and carotenoids than green ones; these powerful antioxidants support eye health, boost immunity, and fight heart disease. This nutritious make-ahead salad is perfect for a packable lunch, picnic, or barbecue.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Bring a medium saucepan of water to a boil; add 1 teaspoon salt. Cook lentils until tender but not at all mushy, 15 to 20 minutes. Drain in a fine sieve, rinse under cold water to stop the cooking, and drain again.
Step 2
Meanwhile, whisk together lemon zest and juice, oil, mustard, and tarragon in a serving bowl. Add lentils, bell peppers, scallions, and 1/2 teaspoon salt (or to taste); season with pepper. Salad can be refrigerated, covered, up to 1 day. Serve chilled or at room temperature.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 257
Step 5
Saturated Fat: 1g
Step 6
Unsaturated Fat: 7.1g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 36g
Step 9
Protein: 15g
Step 10
Sodium: 34mg
Step 11
Fiber: 7.7g
