Lentils Vinaigrette
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INGREDIENTS
- 1 c Brown lentils
- 2 tb Finely chopped dill pickle
- 4 c Water
- 1 tb Cider vinegar
- 4 tb Minced fresh parsley
- 1 tb Sliced scallions or snipped
- 1 ts Salt
- 1 tb Capers; rinsed and drained
- 3 tb Vegetable oil
INSTRUCTIONS
Bring water to a boil in a 2- or 3-quart pan. Pour in lentils. Simmer, covered, 20-25 minutes. When done, lentils should be tender but not broken up. Drain off any water. Put oil, vinegar, scallions or chives, capers, parsley and salt in a serving bowl. Mix with a wooden spoon. Add warm lentils to bowl and mix gently. Serve right away or chill. Makes 3 cups or 6 servings. ARKANSAS GAZETTE, 1989, FROM "THE BEST OF NATURAL EATING AROUND THE WORLD" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (125g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 87 | ||
| Calories from Fat: 43 (49%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.7g | 6 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 2.9g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 5mg | 0 % | |
| Potassium 165.8mg | 4 % | |
| Total Carbohydrate 8.3g | 2 % | |
| Dietary Fiber 3.3g | 13 % | |
| Sugars, other 5g | ||
| Protein 3.6g | 5 % | |
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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. |
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Calories per serving: 87
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