- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 339.2
- Total Fat: 23.7 g
- Cholesterol: 0.0 mg
- Sodium: 21.6 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 9.5 g
- Protein: 10.5 g
Warm Lentil Salad with Walnuts, Green Beans, and Red OnionSubmitted by: ILLUDWINNEPOOH4
IntroductionAdapted from "Main-Course Vegetarian Pleasures" by Jeanne Lemlin (p. 36) Adapted from "Main-Course Vegetarian Pleasures" by Jeanne Lemlin (p. 36)
1/4 c olive oil
2 TBSP red wine vinegar
1/2 tsp Dijon mustard
2 garlic cloves, pressed or minced
2 tsp fresh thyme, or 1/2 tsp dried
1/2 tsp salt
pepper, to taste
1 tsp olive oil
1 large red onion, halved vertically and thinly sliced
1 tsp red wine vinegar
1/2 lb green beans, cut into 2-inch lengths (2 cups)
1 1/2 c lentils
1/2 c chopped walnuts
1/4 c chopped fresh parsley
lettuce leaves (optional, not in nutrition info)
2.) Heat the teaspoon of oil in a medium-size skillet. Add the red onion and sautÃ© 2 minutes. To set the color, sprinkle the vinegar over the onions and toss well. SautÃ© about 5 more minutes, or just until they become tender yet still crunchy. Remove from the heat.
3.) Bring about 6 c water to a boil in a 3-qt saucepan. Drop in the green beans and let the water return to a boil. Cook 5 minutes, or until tender yet still bright green. Remove the green beans with a slotted spoon and place in a medium-size bowl. Pour on 1 tablespoon of dressing and set aside. Keep the water in the saucepan boiling.
4.) Drop the lentils into the boiling water. After the water returns to a boil, cook the lentils, partially covered, for 15 to 20 minutes. Stir occasionally. The lentils are done when they are tender and still a tad crunchy. Do not let them get all mushy. Drain in a colander, then transfer to a large serving bowl. Pour on the dressing, toss well, and stir in the walnuts.
5.) When the lentils are warm, not hot, stir in the green beans, red onions, and parsley. Serve as is or on a few lettuce leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user ILLUDWINNEPOOH4.