Balsamic Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup dry lentils 1/8 of a red onion or 1/2 small red onionalso 1 cup chopped red onion (use one large onion for the works)Several sprigs flatleaf parsley or 1 tbsp dry parsley or to taste3 tbsp balsamic vinegar2 tsp dijon mustard (more to taste)2 cloves minced garlic2 tbsp olive oil
Put rinsed lentils in a medium size saucepan and cover with water with 1/2 inch water covering lentils (or more as desired). Set lentils to boil, then turn down to a simmer with a hunk of red onion and clove of minced garlic and your tbsp dry parsley if using dry. If using fresh parsley, wait until later in the recipe
Mix up the vinegar, mustard, other clove of garlic and olive oil (and dry parsley if using) in a small saucepan on low, this is your marinade. When the lentils are tender, drain and mix with the marinade. Add the cup of chopped onion. If you didn't add dry parsley, add the fresh parsley here, chopped.
Serving Size: makes about 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SANGUINEACEDIA1.
Mix up the vinegar, mustard, other clove of garlic and olive oil (and dry parsley if using) in a small saucepan on low, this is your marinade. When the lentils are tender, drain and mix with the marinade. Add the cup of chopped onion. If you didn't add dry parsley, add the fresh parsley here, chopped.
Serving Size: makes about 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SANGUINEACEDIA1.
Nutritional Info Amount Per Serving
- Calories: 72.1
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 33.9 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.4 g
- Protein: 2.6 g
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