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Red Lentil Salad


  • 1 ½ oz diced red pepper
  • 1 tsp minced jalapeño
  • 2 oz diced red onion
  • 2 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 12 oz red lentils, cooked and cooled
  • 1 ½ oz fresh tomatoes, diced and seeds removed
  • 1 ½ oz diced orange flesh, membranes removed
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp thinly chopped fresh basil


  1. In a large sauté pan, sweat the red pepper, jalapeño, onion, and garlic in the olive oil until the onion is translucent. Cool.
  2. Combine with the remaining ingredients and refrigerate at least 2 and up to 24 hours before serving.

Yield: 6 servings
Serving Size: ½ cup
Source: Culinary Institute of America at Greystone, Napa Valley, California

red lentil salad nutrition label


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