Try this Red and Black Lentil Salad with Capers recipe, or contribute your own.
Suggest a better descriptionPick over and rinse lentils. Cook red lentils, covered, in 3 cups salted simmering water for about 13 minutes, or until just tender. Drain and let cool. Cook black lentils, covered, in 3 cups salted simmering water for about 25 minutes, or until just tender. Drain and let cool. In a large bowl, combine lentils, carrots, parsley, and capers.
To make vinaigrette: In a medium bowl, whisk vinegar, mustard, garlic, and oil together. Stir in chives, tarragon, salt and pepper. Add lentils and toss well to combine. Taste and adjust sesoning.
From A Good Day for Salad, by Jeannette Ferrary and Louise Fiszer
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 8 | ||
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Calories: 223 | ||
Calories from Fat: 39 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 176.5mg | 6 % | |
Potassium 475.1mg | 13 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 21.3g | ||
Protein 13.6g | 19 % | |
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: 223
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