Cabbage & Lentil Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 471.1
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 87.6 mg
- Total Carbs: 71.4 g
- Dietary Fiber: 34.2 g
- Protein: 28.6 g
View full nutritional breakdown of Cabbage & Lentil Salad calories by ingredient
Number of Servings: 4
Ingredients
-
(modified from a whole living recipe)
1 red onion, finely diced
2 carrot, finely diced
2 stalk celery, finely diced
2 cup lentils, rinsed (1 package)
Coarse salt and freshly ground black pepper
2 Tbsp lemon juice
1 tsp red pepper flakes
1 tsp oregano or Italian seasoning
1 cup honey roasted almonts
4 cups shredded cabbage
1 cup torn fresh herbs
1 tablespoon olive oil
Directions
Heat 2 tablespoons water in a saucepan,
Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes.
Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
In a medium bowl, whisk together remaining oil, lemon juice, and pepper flakes.
Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine.
Serving Size: 2 large servings
Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes.
Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
In a medium bowl, whisk together remaining oil, lemon juice, and pepper flakes.
Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine.
Serving Size: 2 large servings