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Red Lentil Salad

Lentils are as tasty cool as they are warm, and are therefore a perfect bet in a pasta salad. In this case with tuna, and they're red, which adds a pretty color contrast to the dish.

Serves 4 to 6


1/2 pound whole wheat penne

1 cup drained cooked red lentils

8 ounces tuna packed in oil, drained and crumbled

2 carrots

10 cherry tomatoes, quartered

1 rib of celery, diced

1/2 cup Filippo Berio extra virgin olive oil

1 small bunch parsley, chopped

2 tablespoons capers in salt, rinsed well

Salt and pepper to taste


Peel the carrots and boil them until soft; let them cool and dice them.

In the meantime bring pasta water to a boil, salt it and cook the pasta until it is al dente.  Drain and transfer it to a bowl, and combine it with the remaining ingredients, seasoning it to taste with the salt and pepper.

Chill the pasta salad for a half hour in the fridge and it's ready, though it will improve if chilled for a few hours more.

This recipe is featured on show 2405 - Eat Legumes.


  1. Ouida's avatar


    Omit the tuna & this is a vegetarian's dream come true! Everything was from my garden. Yes, you can grow celery in the back yard!!!!!
  2. Arlene's avatar


    I would like to print certain recipes, but I do not want the large ad above the recipe. Please make changes so only the recipes print.

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