Lentil Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup lentils, sorted and washed1 tsp. saltfreshly ground pepper to taste1 tbsp. or more of high quality vinegar such as champagne, white wine, red wine or balsamic3 tbsp. extra virgin olive oil1/4 cup finely chopped shallots3 tbsp. chopped parsley or other herbs such as thyme, rosemary1/4 cup celery, finely chopped1/2 cup carrots, finely chopped
Sort and rinse the lentils. I prefer organic French but any type will do. Place in a pot of water, covering by at least 2 inches. You may need to add water at some point when the lentils are simmering. After about 25 minutes, check for to see if they are cooked through. Don't let the lentils get mushy.
Drain the lentils and place in a medium size bowl. Toss with the vinegar. The vinegar can be champagne, red, balsamic--whichever you prefer. Add salt and pepper and let the lentils rest for 5 minutes. Then add the oil (reserve a little if you are sauteing vegetables), finely chopped shallots, and parsley. Set aside.
Saute the finely chopped carrots and celery in a pan in a little of the olive oil and when they are just a little soft, add to the salad. Season to taste. At this point, you can add a little more vinegar, salt or pepper if needed. Be creative--the lentils are nice with all kinds of veggies that are available in the winter. Baby artichokes are a favourite of mine. Serves 4 .
Number of Servings: 4
Recipe submitted by SparkPeople user PIEQUEEN1.
Drain the lentils and place in a medium size bowl. Toss with the vinegar. The vinegar can be champagne, red, balsamic--whichever you prefer. Add salt and pepper and let the lentils rest for 5 minutes. Then add the oil (reserve a little if you are sauteing vegetables), finely chopped shallots, and parsley. Set aside.
Saute the finely chopped carrots and celery in a pan in a little of the olive oil and when they are just a little soft, add to the salad. Season to taste. At this point, you can add a little more vinegar, salt or pepper if needed. Be creative--the lentils are nice with all kinds of veggies that are available in the winter. Baby artichokes are a favourite of mine. Serves 4 .
Number of Servings: 4
Recipe submitted by SparkPeople user PIEQUEEN1.
Nutritional Info Amount Per Serving
- Calories: 159.6
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 607.5 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 4.8 g
- Protein: 4.9 g
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