Pick over the lentils to remove any stones, etc.; wash thoroughly in cold water and drain. Bring to the simmer in a 2 ½-quart pan with the water, salt, and bay leaf. Cook at just below the simmer (if they simmer, they may disintegrate), partially covered, for about 35 minutes, adding a little more water if needed. Drain well and return to the pan. While still warm, so the lentils will absorb its flavour, fold gently with the sauce. When the lentils have cooled, toss with the peppers and minced fresh herbs.
Mash the pureed garlic in a bowl with the salt and lemon peel. Blend in rest of sauce ingredients except of the oil, which is whisked in by driblets. Correct seasoning.
Serve in a bowl lined with salad greens or watercress. Decorate the top, if you wish, with hard-boiled eggs and minced greens.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (750g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 40 (10%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 52.8mg||2 %|
|Potassium 1180.7mg||31 %|
|Total Carbohydrate 75.4g||22 %|
|Dietary Fiber 23g||92 %|
|Sugars, other 52.3g|
|Protein 16.8g||24 %|
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: 391
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!