Lemony Lentil Salad with Lemon

030

aka A Pile of Mush

036

So I’m not sure what happened here. I know my lentils weren’t overcooked. Maybe I didn’t drain them well enough? Nothing about this was “salad” like. It was more stew-like and lacked flavor.

At least it was packed with protein and fiber. I guess.

Lemony Lentil Salad with Salmon

Original Recipe

Ingredients

    1/2 cup lemon juice
    1 Tbls chopped fresh dill
    2 teaspoons Dijon mustard
    1/4 teaspoon salt
    Freshly ground pepper to taste (very generous amount!)
    1/4 cup extra-virgin olive oil
    1 medium red bell pepper, seeded and diced
    3 roma tomatoes, chopped
    1/2 cup finely chopped onion
    2 1/4 cups lentils, measured dry
    2 6-ounce cans salmon , drained and flaked

Directions

To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, tomato, onion, lentils and salmon; toss to coat.

Serving Size: Makes 6 1.5-cup servings
Nutrition

033

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3 Responses

  1. This is how we learn, right? lol I’ve had plenty of those “but what went wrong?” moments!

    Anyway, just stopping by to let you know I’m passing on a couple blog awards to you! Just go to my site to claim them and then pass them on to other worthy bloggers.
    keep up the good work!
    –Shelley
    http://www.inthelandofspice.com/spiceblog/spiceblog/Entries/2011/4/27_Blog_Award_%26_Banana_Oatmeal_Bread.html

  2. Oh I feel ya! Been there more than several times.

  3. Let’s hear it for protein and fiber!

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