Lentil Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 98.1
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 42.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 7.9 g
- Protein: 6.6 g
View full nutritional breakdown of Lentil Salad calories by ingredient
Introduction
Great warm or cold, using any lentil that is still in its skin (puy, green, brown - they have very similar nutritional information so that makes things easy)! A fabulous lunch in a wrap with a little feta and salad, particularly good with rocket (arugula). Great warm or cold, using any lentil that is still in its skin (puy, green, brown - they have very similar nutritional information so that makes things easy)! A fabulous lunch in a wrap with a little feta and salad, particularly good with rocket (arugula).Number of Servings: 4
Ingredients
-
Dried puy lentils
1 Medium onion, chopped finely
~5 sprays of Fry Light cooking spray
5 tbsp Dill pickle juice
2 tbsp lemon juice
Salt and pepper to taste
Tips
Don't add salt or any acid (e.g. lemon juice) to the lentils until they are cooked, it can prevent them from going properly soft. While we don't want mushy lentils in this recipe, we also don't want them chalky or gritty!
In this (or any other) recipe, if your onions start to brown turn the heat down and add some of the liquid early to cool the pan a little and prevent burning (water works a trick in most recipes, just make sure to boil it off if the recipe is very moisture sensitive, e.g. veggie burger mixes).
Directions
Put the lentils in a pan of cold water (you can leave them to soak to lessen the cooking time, this is recommended if your lentils are a little old), bring to the boil and simmer until just soft (the time for this can really vary, especially with the age of your lentils - mine only took 10 mins last time but it could take 30+ mins). Drain in a sieve and set to one side until the onions are cooked.
While the lentils cook, chop the onion and fry until soft in the Fry Light. Add the lentils to the pan and heat through whilst stirring continuously (to get the flavour all over the lentils). Add pickle and lemon juices and seasoning.
Serving Size: Makes 4 0.5-cup servings (approx 100g each)
Number of Servings: 4
Recipe submitted by SparkPeople user HAZELLKNIT.
While the lentils cook, chop the onion and fry until soft in the Fry Light. Add the lentils to the pan and heat through whilst stirring continuously (to get the flavour all over the lentils). Add pickle and lemon juices and seasoning.
Serving Size: Makes 4 0.5-cup servings (approx 100g each)
Number of Servings: 4
Recipe submitted by SparkPeople user HAZELLKNIT.