Lemony Lentil Salad

Packed with protein and bursting with color, this nutrient-rich salad is more than a side dish. It’s a vegetarian-friendly meal that’ll become a staple on hot summer days and nights.

Casey Barber

Lemony Lentil Salad

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    1/2 pound sugar snap peas, cut into 1-inch lengths 1 lemon, zested and juiced
    1 large beet, peeled and cut into 1-inch chunks 2 tablespoons olive oil
    1/2 cup French lentils Kosher salt
    1/4 cup chopped pistachios Freshly ground black pepper


    Prep: 15 min Total:
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    • 1

      Bring a 4-quart stockpot filled with water to a boil and add 1 tablespoon kosher salt. Fill a large bowl with ice water.

    • 2

      Add the snap peas to the boiling water and cook for 3 minutes, until bright green but still crunchy, then scoop out with a strainer or slotted spoon and transfer to the bowl of ice water to stop the cooking process.

    • 3

      Add the sliced beets to the boiling water and cook for 6-8 minutes, until tender but not mushy. Scoop out of the boiling water with a strainer or slotted spoon and add to the ice bath.

    • 4

      Add the lentils to the boiling water and cook for 15 minutes until tender. Drain.

    • 5

      Toss the cooled vegetables and lentils with the pistachios, lemon zest and juice, and olive oil. Season with salt and pepper to taste.

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