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Deviled Lentil Salad Recipe

Deviled Lentil Salad Recipe

Try this zesty low-fat alternative to the more usual potato or macaroni salad to give your summer meals, picnics, cook-outs, and parties some real colorful zip.

Red bell pepper, tomato, scallions, oregano, fresh parsley, and heart-healthy olive oil combine with lentils and quinoa for a whole-foods, whole-taste salad extravaganza. Add a little cayenne pepper and Dijon mustard, and you’ve got yourself one fabulous salad.

INGREDIENTS<br>
1 1/4 cup French lentils (these hold their shape better than the more usual brown lentil)
4 2/3 cup water, divided
1/3 cup quinoa
1 large portabella mushroom, cubed
1 red bell pepper, chopped
2 cups diced tomato
2 scallions, sliced 1/4-inch thick
1/4 cup minced fresh Italian parsley
2 cloves garlic, minced
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon-style mustard
1/2 teaspoon dried oregano or 1 1/2 teaspoon minced fresh oregano
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
Mixed salad greens

1. Rinse lentils. Place in 4 cups of water and bring to a boil; cook for 25 minutes. Lentils should still be somewhat firm.

2. While lentils are cooking, rinse the quinoa well and bring to a boil in 2/3 cup water; cover and simmer for 20 minutes.

In a large bowl, mix mushroom, pepper, tomato, scallions, parsley, and garlic. Mix together the olive oil, vinegar, mustard, oregano, and cayenne pepper.

3. When the lentils and quinoa are done, drain well and add to the mixed vegetables. Pour dressing over the salad. Add salt and pepper to taste. Serve on a bed of fresh mixed salad greens.

Serves 6.

Read more: Food, All recipes, Entrees, Soups & Salads

Adapted from The Co-Op Cookbook, by Rosemary Fifield (Chelsea Green, 2000). Copyright (c) 2000 by Rosemary Fifield. Reprinted by permission of Chelsea Green.
Adapted from The Co-Op Cookbook, by Rosemary Fifield (Chelsea Green, 2000).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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The Co-Op Cookbook

Delicious and healthy meals in less than half an hour.buy now

16 comments

+ add your own
8:35PM PDT on Mar 10, 2014

Looks colourful, flavourful and delightful. An interesting recipe, especially since it includes Portobello
mushrooms. I haven't heard of 'Portabella' ones.

10:52AM PDT on Aug 30, 2012

Thanks. Good recipe

4:27PM PDT on Aug 15, 2012

yum

6:24PM PDT on Jun 25, 2012

great recipe, will definitely try this one, thanks.

12:52PM PDT on Jun 25, 2012

Thanks for the info.

11:56AM PDT on Jun 25, 2012

sounds yummy, thanks

10:34AM PDT on Jun 25, 2012

thanks :)

1:49AM PDT on Jun 25, 2012

Thanks!!

5:40PM PDT on Jun 24, 2012

sounds good, thanks

2:54PM PDT on Jun 24, 2012

Can't wait to make this, thanks so much...

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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