Ingredients

Serves: 6

Salad:

• 1 pound green lentils (recommended: Sabarot)

• 2 scallions, chopped

• 1 cup halved seedless green grapes

• 1 cup halved seedless red grapes

• 1 cucumber, peeled, seeded and diced

• 1 red bell pepper, seeded and diced

• 1/2 cup coarsely chopped skinned and toasted hazelnuts

• 2 teaspoons lemon zest (from about 2 lemons)

Vinaigrette:

• 1/3 cup fresh lemon juice (from 1 to 2 lemons)

• 1/3 cup extra-virgin olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

Directions

For the Salad:

1. Bring a large pot of salted water to a boil over high heat.

2. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes.

3. Drain and let cool for 5 minutes. Place

4. lentils and remaining salad ingredients in a large salad bowl.

For the Vinaigrette:

1. Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste

2. Pour the vinaigrette over the salad and toss well.

Recipe courtesy Giada De Laurentiis