Try this Brown Lentil Salad recipe, or contribute your own.
Suggest a better descriptionRinse and drain lentils. Place in a medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 10 to 20 minutes until lentils are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool. Mix lentils in a bowl with fennel, radishes, green pepper, carrot, onion and garlic. Make vinaigrette by whisking together vinegar and mustard in a small bowl, then gradually drizzling in olive oil while whisking until an emulsion is formed. Pour vinaigrette over lentils and vegetables, add oregano, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6322 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1072 | ||
Calories from Fat: 983 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.2g | 146 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 52.1g | ||
Polyunsanturated Fat 36.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.3mg | 1 % | |
Potassium 379.3mg | 10 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 12g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1072
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