Lentil Salad Provencal
  • 1 1/2 cups dried lentils, rinsed
  • 2cups water
  • 2cups low-sodium vegetable broth
  • 1/2cup chopped yellow onion
  • 2cloves garlic, minced
  • 2 bay leaves
  • 2 large ripe tomatoes, choppped
  • 1/2 cupfinely chopped green or red bell pepper
  • 1/2 cup chopped red onion
  • 1/2cup chopped celery
  • 3tablespoons chopped fresh parsley
  • 1 small head romaine lettuce, leaves washed and separated
  • Dressing :
  • 4tablespoons lemon juice
  • 1tablespoon olive oil
  • 1 clove garlic, minced
  • 1 1/2teaspoon herbes de Provence
  • 1/2teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4teaspoon cumin
  1. n a medium-large saucepan, combine lentils, water, and broth. Bring to a simmer. Add yellow onion, garlic, and bay leaves. Cover and continue to simmer for 20 minutes, or until lentils are tender and all or most of the liquid is absorbed. Remove from heat and remove bay leaves. Cool and drain any excess liquid.
  2. In a large bowl, combine cooled lentils, tomatoes, bell pepper, red onion, celery, and parsley. In a small bowl, whisk together all dressing ingredients. Immediately drizzle dressing over lentil mixture and toss to distribute.
  3. Line a glass serving bowl with romaine lettuce leaves and top with lentil salad. Chill before serving.
Recipe Notes
Nutrition Facts
Lentil Salad Provencal
Amount Per Serving
Calories 169
* Percent Daily Values are based on a 2000 calorie diet.

 Calories: 169 calories  % fat calories: 12  Fat: 2g  Saturated Fat: 0g  Cholesterol: 0mg  Carbohydrate: 28g  Protein: 11g  Fiber: 6g  Sodium: 35mg