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Title: Italian Lentil Salad
Categories: Bean salads, Italian
Yield: 4 Servings

1 lb Green lentils
2 Scallions; white part only,
-chopped
1 c Seedless green grapes;
-halved
1 c Seedless red grapes; halved
1 Cucumber; peeled, seeded,
-diced
1 Red bell pepper; cored,
-seeded, diced
1/2 c Hazelnuts; toasted, skinned,
-coarsely chopped
2 ts Lemon zest (1 to 2 lemons);
-grated
1/3 c Fresh lemon juice (2
-lemons)
1/2 ts Salt
1/4 ts Freshly ground black pepper

Like lentil soup, this salad develops more flavor the longer it sits,
and it makes a wonderful bed for flavorful fish such as salmon.

Bring a large pot of salted water to a boil over high heat. Add the
lentils and cook until tender, stirring occasionally, 18 to 20
minutes. Drain and let cool dfor 5 minutes.

Combine the lentils, scallions, red and green grapes, cucumber, bell
pepper, hazelnuts, and lemon zest in a large salad bowl.

Pour the lemon juice into a small bowl. Slowly add the oil, whisking
constantly, until combined. Season the dressing with salt and pepper.

Pour the dressing over the salad and toss well.

Recipe by Giada De Laurentis

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