Lentil Salad

Cuisine: American

Category: legume

Servings: 6


1/2 cup uncooked dried lentils
2 cups chicken broth
Creamy Tomato Dressing
1 cup chopped red bell pepper (about
1 medium)
1/2 cup chopped tomato (about
1 small)
1/3 cup chopped green onions (about
3 medium)
1/4 cup chopped red onion


Lentils are a wonderful source of soluble fiber, and while most people are familiar with the common green lentils, many don't know they also come in other colors, including white and orange. For a bit more zip, stir 1/4 teaspoon crushed red pepper into the salad. Cover and cook lentils and broth in 2-quart saucepan over medium-low heat 25 minutes or until lentils are tender; drain. Prepare Creamy Tomato Dressing in large glass or plastic bowl. Mix in lentils and remaining ingredients. Cover and refrigerate about 2 hours or until chilled. 6 servings

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