Smoked Salmon and Lentil Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Place the lentils in a large saucepan and pour in enough cold water to cover by 1 inch. Add 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to medium and simmer until tender, 20 to 25 minutes.
Pour 1 Tbsp of oil into a skillet and add onion and garlic. Reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Remove from the heat and set aside.
Meanwhile, slice the smoked salmon into small, bite size pieces.
Drain the lentils well and return to the saucepan. Add the vinegar and mustard and season with salt and pepper. Stir in the smoked salmon, the cooked onion mixture, and 2 tablespoons of the stock. Stir well and add more stock if necessary to make a moist lentil mixture. Stir in the herbs at the last minute.
I served this with a quick cucumber tomato salad for a tasty weeknight meal.
Number of Servings: 4
Recipe submitted by SparkPeople user RAINBOWACTIVIST.
1 cup green lentils, preferably lentilles du Puy (small French lentils)Kosher salt6 ounces smoked salmon1 small onion, finely chopped1 garlic clove, minced6 tablespoons extra virgin olive oil2 tablespoons fresh lemon juiceFreshly milled black pepper2 tablespoons white wine vinegar2 teaspoons Dijon mustard2 to 4 tablespoons vegetable stock2 tablespoons chopped fresh herbs, such as chives, parsley, tarragon, or basil
Place the lentils in a large saucepan and pour in enough cold water to cover by 1 inch. Add 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat to medium and simmer until tender, 20 to 25 minutes.
Pour 1 Tbsp of oil into a skillet and add onion and garlic. Reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Remove from the heat and set aside.
Meanwhile, slice the smoked salmon into small, bite size pieces.
Drain the lentils well and return to the saucepan. Add the vinegar and mustard and season with salt and pepper. Stir in the smoked salmon, the cooked onion mixture, and 2 tablespoons of the stock. Stir well and add more stock if necessary to make a moist lentil mixture. Stir in the herbs at the last minute.
I served this with a quick cucumber tomato salad for a tasty weeknight meal.
Number of Servings: 4
Recipe submitted by SparkPeople user RAINBOWACTIVIST.
Nutritional Info Amount Per Serving
- Calories: 160.0
- Total Fat: 5.4 g
- Cholesterol: 9.8 mg
- Sodium: 1,081.6 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.3 g
- Protein: 12.6 g
Member Reviews