This lemony two-lentil salad travels well. Marcia Kiesel has packed it in containers for a picnic lunch and served it as a side dish with everything from pan-fried trout to steak.Plus: More Vegetable Recipes and Tips

Marcia Kiesel
May 1998

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© Reed Davis

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan of boiling water, cook the green lentils over moderately high heat until almost tender, about 15 minutes. Add the red lentils and continue cooking until all the lentils are tender, about 8 minutes longer. Drain the lentils. Return them to the saucepan and let cool to room temperature. Stir in the scallions, sun-dried tomatoes, olives, lemon juice and olive oil. Season with salt and pepper and serve

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Make Ahead

The salad can stand at room temperature for up to 4 hours.

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