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Lentil Salad With Summer Squash

Healthy.Eater's picture
Ingredients
  Water 3 Cup (48 tbs)
  Yellow summer squash/Zucchini 1 Pound, thinly sliced
  Stalk celery 1 Small, cut into 1 -inch lengths
  Whole cloves 2
  Dried brown lentils 1 Cup (16 tbs)
  Green onions 2 , sliced to 1/4 cup (Including Tops)
  Cherry tomatoes 8 , quartered
  Lemon juice 2 Tablespoon
  Apple juice/Water 2 Tablespoon
  Olive oil 2 Tablespoon
  Grated lemon rind 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Fennel seeds 1⁄4 Teaspoon
  Ground red pepper 1 Pinch (Cayenne)
Directions

1 To prepare the salad: In a medium-size saucepan, bring the water to a boil over moderately high heat. Add the squash and cook for 4 minutes or until crisp-tender. Using a slotted spoon, transfer the squash to a colander, rinse under cold water, and drain well; place in a large bowl.
2 Stud 2 celery pieces with the cloves and add all the celery to the boiling water. Stir in the lentils, lower the heat, cover, and simmer for 25 minutes or until the lentils are just tender. Drain well and add to the bowl with the squash; discard the celery and cloves.
3 Meanwhile, prepare the dressing: In a small bowl, wriisk together the lemon juice, apple juice, oil, lemon rind, salt, fennel seeds if desired, and red pepper until smooth. Or place the dressing ingredients in a small jar, cover tightly, and shake until blended.
4 Add the dressing to the salad and toss to coat. Marinate for at least 1 hour.(will keep, refrigerated, for up to 3 days). Stir in the green onions and cherry tomatoes if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Summer, Healthy
Ingredient: 
Vegetable

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