Eosinophilic Esophagitis Friendly Vegan Lentil Pasta Salad with Dill
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Learn more āIngredients
6 servings
For the salad
- 1 cup french green lentils (du puy), rinsed
- 8 oz dry short pasta (rotini, fusilli, or farfalle)
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- Ā½ red onion, finely diced
- Ā½ cup fresh dill, roughly chopped
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
For the vinaigrette
- Ā¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 tsp maple syrup
- 1 small garlic clove, finely grated
- Ā¾ tsp salt, plus more for pasta water
- Ā¼ tsp black pepper
- Ā¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Place the lentils in a medium saucepan and cover with 3 cups of cold water. Bring to a boil over high heat, then reduce to a steady simmer and cook until the lentils are tender but still hold their shape, 18ā22 minutes. Drain through a colander, rinse briefly under cold water, and spread on a plate to cool.
- 2
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Drain, rinse under cold water until no longer warm, and shake off excess water.
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