Beth's Lentil Salad with TVP Over Mashed Yuca Root
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup Bob's Red Mill TVP (Textured Vegetable Protein)200 grams Lentils 100 grams Carrots, raw 200 gram(s) Yuca Root1 Tbsp Almond Milk, Silk, True Almond, unsweetened, original 1 tbsp Butter, unsalted 1 Tbsp Avocado Oil 200 grams Cucumber (with peel) .5 Tbsp Red Wine Vinegar 1 tsp Mrs. Dash Garlic & Herb Seasoning Blend 3 dash Salt
Boil about 1.3 Cups of water in a small pot. When it reaches a boil add 7/8 cup of the boiling water to the 1 cup dry TVP. Fluff with a fork and set aside to cool.
Boil Carrots in water for about 5-10 minutes depending on how large the pieces are and how tender you want them to be. Then drain and allow to cool.
Boil lentils in water for about 30 minutes or until desired texture is reached. Drain rinse and put with TVP to cool.
Boil yuca root for 20 minutes or until tender enough to mash. Drain and rise. in a bowl combine yuca, milk, and butter and wisk until creamy and stir in a dash or two of salt.
Slice cucumber or cut into bite sized pieces and mix together lentils, cucumber, TVP, carrots, avocado oil, red wine vinegar, and Mrs. Dash.
Serve a 50g portion of yuca with 200g of salad.
Serving Size: Makes 5 250g servings
Boil Carrots in water for about 5-10 minutes depending on how large the pieces are and how tender you want them to be. Then drain and allow to cool.
Boil lentils in water for about 30 minutes or until desired texture is reached. Drain rinse and put with TVP to cool.
Boil yuca root for 20 minutes or until tender enough to mash. Drain and rise. in a bowl combine yuca, milk, and butter and wisk until creamy and stir in a dash or two of salt.
Slice cucumber or cut into bite sized pieces and mix together lentils, cucumber, TVP, carrots, avocado oil, red wine vinegar, and Mrs. Dash.
Serve a 50g portion of yuca with 200g of salad.
Serving Size: Makes 5 250g servings
Nutritional Info Amount Per Serving
- Calories: 227.0
- Total Fat: 5.4 g
- Cholesterol: 6.2 mg
- Sodium: 116.8 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 8.2 g
- Protein: 15.1 g
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