It was one of those days. You plan to get home at a certain time, but life with a toddler sometimes makes tasks that should take 10 minutes take 20 or 30 minutes. Those few extra minutes wasted taking off shoes and putting them back on because “I DO IT! MEGHAN’S TURN TO PUT ON THE SHOE!” and strolling to the car because someone no longer wants to be carried anywhere add up when it comes to preparing meals.
So when we got home and I saw Lemony Lentil Salad on the meal plan for lunch, my heart sank a little. Lentils don’t make for an instant lunch. Lentils need to cook. My stomach growled as I considered making a meal plan swap for something that took less time.
But as I looked out the window at the gray sky and ominous clouds, the thought of a warm lentil salad sounded just right. I grabbed a few almonds to satisfy my hunger and went to work on the salad.
It doesn’t actually take all that long to make. 30-40 minutes, but much of that is idle time. And when it was ready and I took the first bite, I knew I made the right choice. The bright lemon flavor made up for the dreariness outside. The lentils, garlic, and salty capers balance the salad perfectly. Simple ingredients, but big flavor.
PrintLemony Lentil Salad
Simple ingredients but big flavor in this lemony salad
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Makes 4 servings (unless you're really hungry, like I was, then it only makes 2) 1x
- Category: main meal
- Cuisine: American
Ingredients
- 1 cup dried lentils, sorted and rinsed
- 1 bay leaf
- 2 cloves garlic, minced
- 2 lemons
- 2 tablespoons olive oil
- 1 tablespoon capers
- 2 tablespoons shallots, minced
- salt and freshly ground black pepper
Instructions
- Put the lentils in a medium pot and cover them with water by one inch. Add the bay leaf and garlic and bring to a boil. Reduce the heat and cover the pot and allow the lentils to simmer gently. Cook until they are just tender, about 20-30 minutes (mine were ready in 20). During the cooking time, check occasionally to ensure there is enough water to prevent the lentils from burning.
- Meanwhile, squeeze the juice from one lemon into a large bowl. Peel the other lemon and chop the segments roughly into small pieces, making sure to discard the seeds. Add the segments to the bowl along with the olive oil, capers, and shallots.
- If there is any water left in the lentil pot, drain it. Stir the lentils into the dressing while they are still hot. Allow them to cool for a few minutes, stirring occasionally during that time. Taste and add salt and freshly ground black pepper to your liking.
- This salad is best served warm, so if you are making it ahead of time, make sure to warm it back up before serving. It will keep in the refrigerator for several days.
Notes
Adapted from How to Cook Everything Vegetarian by Mark Bittman
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 129
- Sugar: 2g
- Sodium: 52.5mg
- Fat: 7.25g
- Carbohydrates: 12.75g
- Protein: 4.75g
Keywords: light lunch
Lentils are a nutritional powerhouse (don’t you just love that overused term?) that are full of fiber and protein. If you don’t already make them a regular part of your life, you should. They tend to be a kid-friendly legume, as well, so don’t be afraid to offer this to your whole family.
Meghan wasn’t as patient as I was for this salad, so I served her an avocado sandwich while I was preparing my lunch. After eating it, I decided the leftovers were mine. All mine.
Are these brown, red or green lentils used?
I typically use brown.
I wanted to let you know that I’ve made this recipe twice since you posted it…both times it has been delicious! I love that it uses the actual “meat” of the lemon, it provides such nice little lemony bursts throughout the dish. And even though it is warm the flavor is bright enough to make it a nice lentil alternative when it’s too warm out for soup. My 1 year old eats it too, but then again she likes to suck on lemons so I knew she’d like it! This is definitely going in my recipe box, thanks for sharing!
Thank you so much for letting me know. I love that your 1 year old likes it!
Love lentils and lemon. This just yells spring to me!
i love bittman recipes! this lentil dish looks great – and so light and refreshing!
These lentils sound like a perfect side dish for the left-over broccoli quiche I was planning on serving for dinner tonight. The combination of lemons and capers sounds sooo good. 🙂
I love Mark Bittman and this recipe is one that my kiddo would love. I keep thinking of adding feta/goat cheese to it!!
I think feta or goat cheese would be a great match! I’ll have to try that next time.
Haha – I laughed out loud at your description of Meghan’s independence. We are experiencing the same thing at our house. As soon as I take off Carter’s jacket, he says “Carter wanna pull the zipper!” So I have to put the jacket back on so that he can take it off. And he has to walk everywhere, too. I usually play the “let’s run!” game. 🙂 I love lentils – they are a staple in our home so I’d love to try this one. Does Meghan like it? Is the lemony flavor subtle enough that toddlers will enjoy it?
Meghan didn’t try it. She was ready for her lunch before it was ready and I ate up the leftovers! I do think the lemon flavor is subtle enough for a toddler. Please let me know if you try it and Carter likes it!
ahhh lemon and lentils! must. try. this! yummmmy! good luck with my giveaway! mwah!
I’m always looking for new ways to dress up lentils. Love them! This looks really good, thanks for sharing 😀
Love lentils!! This looks delicious 🙂
Yum! We love lentils and these sound delicious. Can’t wait to give them a try. Thanks!