Lentil Salad with Maple-Balsamic Vinaigrette
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 395.7
- Total Fat: 26.9 g
- Cholesterol: 0.0 mg
- Sodium: 306.2 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 8.0 g
- Protein: 10.0 g
View full nutritional breakdown of Lentil Salad with Maple-Balsamic Vinaigrette calories by ingredient
Introduction
This recipe is absolutely delicious. It's a little high calorie for a salad, but it's filling and can be eaten as a meal or as a side dish. You can use any lentils but French Lentils de Puy will be better at keeping their shape. If you use another type, watch to make sure they don't get mushy while cooking them. This recipe is absolutely delicious. It's a little high calorie for a salad, but it's filling and can be eaten as a meal or as a side dish. You can use any lentils but French Lentils de Puy will be better at keeping their shape. If you use another type, watch to make sure they don't get mushy while cooking them.Number of Servings: 6
Ingredients
-
Salad:
- 1.5 cups French green lentils (de Puy) checked for stones and rinsed
- 1 bay leaf
- Salt
- 1 carrot, peeled and shredded
- 1 red bell peper, cored and finely diced
- 1/4 cup chopped scallion greens or minced parsley
- 1/2 cup raisins, roughly chopped
- 1 cup walnuts, toasted and chopped (i often don't bother with toasting and it's still good)
Maple-Balsamic Vinaigrette:
- 3 Tbsp balsamic vinegar
- 1 Tbsp fresh lemon juice
- 1 Tbsp maple syrup
- 1/4 cup olive oil
- 3/4 tsp kosher or sea salt
- Pepper
Directions
Fill a large saucepan with water, add the lentils and bay leaf; bring to a boil. Reduce heat and simmer, partially covered, until lentils are cooked, about 18 to 20 minutes. The lentils should be tender, but still holding their shape (not mushy). Drain lentils well, add a few pinches of salt and shake a few times as they cool to release steam.
When cool, combine the lentils, carrot, red bell pepper, scallions or parsley, and raisins in a serving bowl.
To make the dressing, in a separate bowl, whisk together the vinegar, lemon juice, maple syrup, olive oil, salt and pepper. This salad tastes best at room temperature on the day it's made (but is still delicious the next day after marinating in the fridge). When ready to serve, add the dressing to the salad and mix well. Garnish with chopped walnuts.
Serves 6 to 8 (nutritional info is for 6)
Variations (not included in nutritional info):
Add some cooked chickpeas. Or give the salad a Middle Eastern twist by reducing the maple syrup and balsamic vinegar, and adding more lemon juice, plus ground cumin and coriander, and either minced parsley or cilantro to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user ONEFOOD.
When cool, combine the lentils, carrot, red bell pepper, scallions or parsley, and raisins in a serving bowl.
To make the dressing, in a separate bowl, whisk together the vinegar, lemon juice, maple syrup, olive oil, salt and pepper. This salad tastes best at room temperature on the day it's made (but is still delicious the next day after marinating in the fridge). When ready to serve, add the dressing to the salad and mix well. Garnish with chopped walnuts.
Serves 6 to 8 (nutritional info is for 6)
Variations (not included in nutritional info):
Add some cooked chickpeas. Or give the salad a Middle Eastern twist by reducing the maple syrup and balsamic vinegar, and adding more lemon juice, plus ground cumin and coriander, and either minced parsley or cilantro to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user ONEFOOD.