Lentil Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Lentil Salad calories by ingredient
Introduction
Easy to make and loaded with excellent nutrients, this satisfying dish is something you can pack for lunches or serve as a side dish with entres as a change. It is especially useful in the winter when good veggies are hard to come by. You can change up the ingredients to flavor the lentils by using garlic, tomatoes, artichokes, other herbs etc. It is also very nice with the addition of feta cheese, oregano and chopped sweet peppers. This salad is high in fibre and has a fairly good protein value. Easy to make and loaded with excellent nutrients, this satisfying dish is something you can pack for lunches or serve as a side dish with entres as a change. It is especially useful in the winter when good veggies are hard to come by. You can change up the ingredients to flavor the lentils by using garlic, tomatoes, artichokes, other herbs etc. It is also very nice with the addition of feta cheese, oregano and chopped sweet peppers. This salad is high in fibre and has a fairly good protein value.Number of Servings: 4
Ingredients
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1 cup lentils, sorted and washed
1 tsp. salt
freshly ground pepper to taste
1 tbsp. or more of high quality vinegar such as champagne, white wine, red wine or balsamic
3 tbsp. extra virgin olive oil
1/4 cup finely chopped shallots
3 tbsp. chopped parsley or other herbs such as thyme, rosemary
1/4 cup celery, finely chopped
1/2 cup carrots, finely chopped
Directions
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.