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.

　　

Ingredients

Serves 6

　　Coarse salt and freshly ground pepper

　　1 1/2 cups brown or French green lentils

　　3/4 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice

　　3 tablespoons extra-virgin olive oil

　　1 1/2 teaspoons Dijon mustard

　　1 1/2 teaspoons fresh tarragon leaves, finely chopped

　　2 orange, red, or yellow bell peppers (or a mix), cut into 1/2-inch dice (about 2 cups)

　　4 scallions, trimmed and thinly sliced (1 cup)

　　

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

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