Lentil Salad

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from Amber Case

My mom made me this salad all the time when I was little. It always made me feel so good after I finished eating it. One of the reasons was because Lentils are nutritionally excellent.

“Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils” (source).


  • 1 cup green lentils
  • 2 cloves of garlic, cut in half
  • 3 Tbs. lemon juice
  • 4 tsp. olive oil
  • 1 tsp ground coriander
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 bell pepper, cored and sliced
  • 4 scallions chopped
  • ¼ cup chopped cilantro


  • In a large bowl, cover lentils with boiling water and let stand for a half hour.
  • Drain and place in a saucepan with garlic. Cover with three cups water and bring to a boil. Reduce heat to low and summer partially covered to 1-15 minutes.
  • In a large bowl, wisk together lemon juice, coriander, olive oil and salt and pepper.
  • Add the reserved lentils, pepper, scallions and cilantro and toss well.