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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 91.0
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 70.2 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 3.8 g

View full nutritional breakdown of Alton's Lentil Salad calories by ingredient
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Alton's Lentil Salad

Submitted by: MOXIE6

Introduction

Modified to make low sodium and vegan from Alton Brown's recipe. Delicious!!! Modified to make low sodium and vegan from Alton Brown's recipe. Delicious!!!
Number of Servings: 12

Ingredients

    Basic Cooked Lentils:
    1 pound brown or green lentils, approximately 2 1/2 cups
    1 small onion, chopped
    1 large clove garlic, minced
    1 bay leaf
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    Dressing:
    1/2 cup red wine vinegar
    1/4 cup olive oil
    2 teaspoons Dijon mustard
    1/4 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/4 cup finely chopped fresh parsley leaves
    1 teaspoon finely chopped fresh thyme leaves


Directions

Directions for lentils
Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard bay leaf. Stir in black pepper and taste for salt.
Directions for salad
Whisk the vinegar, olive oil, mustard, salt, pepper, and thyme together in a large mixing bowl. Add the warm lentils and stir to combine. Serve warm or at room temperature. Best to cool lentils before adding parsley so the green color stays.

Makes 12 - 1/2 cup servings




Number of Servings: 12

Recipe submitted by SparkPeople user MOXIE6.






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