Lentil Salad with Mint and Orange Zest

Name: Lentil Salad with Mint and Orange Zest
Prep time: 5 min
Total time: 25 min
Yield: 6 Servings
Ingredients: 2 cups green lentils (not Le Puy); 3 Tablespoons extra virgin olive oil; juice of one lemon; leaves from 1 large bunch of mint, finely chopped; 2 teaspoons dried oregano; zest of one orange, finely grated; fine sea salt

By Leslie Blythe Italian, Salad, Vegetarian Simmering

July 13, 2015

My friend, Jessica, recently gave me this cookbook called Coming Home to Sicily. This Lentil Salad with Mint and Orange Zest recipe is in the book. It's healthy and delicious!

Prep: 5 mins
Cook: 20 mins
Yields: 6 Servings

Ingredients

2 cups green lentils (not Le Puy)

3 Tablespoons extra virgin olive oil

juice of one lemon

leaves from 1 large bunch of mint, finely chopped

2 teaspoons dried oregano

zest of one orange, finely grated

fine sea salt

Directions

1Cover the lentils with 4 cups of cold water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook until tender, about 20 minutes. Drain.

2In a bowl, whisk the olive oil, lemon juice, oregano, mint, orange zest, and salt to taste. Add the warm lentils. Serve chilled or at room temperature.

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