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Lentils are an essential magic foods pantry staple. They are delicious in summer salads like this one. Feel free to substitute two 400g cans of lentils (drained and rinsed) for the dried lentils.
Common brown lentils are fine for this recipe, but small green lentils from France (often known as Le Puy lentils) are preferred for salads because they retain their shape and have an appealing chewy texture. Total cooking time is about 20 minutes for green lentils and 25 to 30 minutes for brown lentils.