Balsamic Lentils

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Balsamic Lentils calories by ingredient


Introduction

This side dish is a peppy way to eat lentils. Lentils require no soaking time, so it's a fast thing to make and have in your lunch all week This side dish is a peppy way to eat lentils. Lentils require no soaking time, so it's a fast thing to make and have in your lunch all week
Number of Servings: 8

Ingredients

    1 cup dry lentils
    1/8 of a red onion or 1/2 small red onion
    also 1 cup chopped red onion (use one large onion for the works)
    Several sprigs flatleaf parsley or 1 tbsp dry parsley or to taste
    3 tbsp balsamic vinegar
    2 tsp dijon mustard (more to taste)
    2 cloves minced garlic
    2 tbsp olive oil

Tips


Let the salad sit so the marinade soaks into the lentils until it's cooler. Refrigerate or serve warm. On a piece of radicchio or with some romaine is a good option. I accompanied this with a warmed piece of gyro bread with a little butter.


Directions

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.