Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
4 servings (serving size: 1 1/4 cups)

Petite green lentils are sometimes labeled "le puy lentils." Other lentils also will work, but the cook time could change, so make sure they are tender before you drain and rinse them.

How to Make It

Step 1

To prepare vinaigrette, combine first 7 ingredients in a blender or food processor; process until well blended.

Step 2

To prepare salad, combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf.

Step 3

Cook pasta according to package directions, omitting the salt and fat. Drain and rinse with cold water.

Step 4

Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.

Ratings & Reviews


August 10, 2015
Not too exciting. Probably won't make this again. I added a little spicy sausage and feta cheese for a main dish.

HikingHonu's Review

October 24, 2013
Substituted carrot and celery for red bell pepper. Fantastic.

lesrick's Review

August 31, 2013
I make way more dressing than it calls for. Its delicious, and always a hit at bbq's

bahibektoi's Review

August 07, 2009
Good, yet even with all the fresh herbs I found it a tad bit bland, but my husband really liked it. (I did omit the salt at the end, though, because there was already salt from both the broth and the parmesan.)