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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 121.6
  • Total Fat: 5.1 g
  • Cholesterol: 3.3 mg
  • Sodium: 209.8 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.7 g

View full nutritional breakdown of Lentil Salad Ala Julie calories by ingredient
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Lentil Salad Ala Julie

Submitted by: CHEFJUNE

Introduction

I make this for family picnics 2 days in advance and it holds beautifully. The flavor is enhanced with time and the sweet crunchy vegetables just keep you coming back for more. I make this for family picnics 2 days in advance and it holds beautifully. The flavor is enhanced with time and the sweet crunchy vegetables just keep you coming back for more.
Number of Servings: 12

Ingredients

    2 cups green or brown lentils
    4 cups low sodium vegetable broth
    2 cloves garlic-finely diced
    3 roma tomatoes-diced
    1 cucumber-diced
    1 green pepper-thin sliced-cut into pieces
    1 red pepper-thin sliced-cut into pieces

    Dressing:
    Sprig of dill-finely chopped
    1 T sugar
    1/2 c seasoned rice wine vinegar
    1/2 c juice reserved from cooked lentils
    1/4 cup oil-don't use olive oil

Directions

Directions:
In a 2 qt pan rinse lentils in cold water removing any that float to the top. Drain and add broth. Bring to a boil, turn down to a simmer
Bring to a boil, turn down to a simmer and cook on low heat until lentils absorb water (like rice) aprox 30 minutes.
2. While Lentils are cooking, cut up the garlic,tomatoes,cucumber, and peppers.
3. When lentils are still a little firm, remove from heat and drain excess liquid- reserving 1/2 cup. Add veggies to lentils and toss.
Make dressing and stir until sugar is dissolved.
Pour dressing over lentils, add all the vegetables, stir well, and refrigerate overnight. Stir when you think of it.
Can be made up to 4 days in advance.

Makes 12 1/2 cup servings.


Number of Servings: 12

Recipe submitted by SparkPeople user CHEFJUNE.






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