Rosemary Lentil Salad Recipe

Rosemary Lentil Salad Recipe

  • 2 tablespoons olive oil
  • 3 tablespoons apple cider or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon ground coriander
  • 1 clove garlic, minced
  • 3 cups reduced-fat chicken broth
  • 1 cup dried lentils
  • 1/4 cup chopped onion
  • 1 bay leaf
  • 1/2 cup diced sweet yellow pepper
  • 1/4 cup diced celery
  • Leaf lettuce
  • 1 cup sliced cooked beets
  • 1 cup sliced carrots
  • 1 cup sliced zucchini
  • 1 cup thinly sliced red radishes
  1. In a small bowl, combine the oil, vinegar, mustard, rosemary, coriander, and garlic. Set aside.
  2. In a 2-quart (2-L) saucepan, combine the broth, lentils, onion, and bay leaf. Bring to a boil, then lower the heat and simmer until the lentils are tender, about 20 minutes. Drain the lentils and discard the bay leaf and any remaining broth.
  3. Transfer the lentils to a large bowl; add the pepper and celery. Toss gently. Whisk the dressing and pour over the lentils. Toss lightly. Chill, if desired.
  4. Line 4 serving plates with the lettuce. Divide the lentils, beets, carrots, zucchini, and radishes among the plates.
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