Try this Tangy Lentil Salad recipe, or contribute your own.
Suggest a better descriptionPick over lentils, wash and place in a large saucepan with bay leaves, crushed garlic and oregano. Cover with water by 2 inches, bring to boil then simmer uncovered 30 minutes until tender. Drain, cool and remove garlic and bay leaves. To make vinaigrette, whisk together olive oil, vinegar, minced garlic, cumin, salt and pepper in small bowl. Toss with lentils, onion and red pepper. Let sit 20 minutes. Taste and season as needed with salt, pepper and vinegar. Salad can be prepared to this point 6 hours in advance. To serve, toss salad with parsley and place on platter. Garnish with crumbled feta cheese and olives. Source: The Toronto Star Newspaper, April 15th, 1996. Posted to MM-Recipes Digest V3 #210 Date: Sat, 3 Aug 96 19:38:27 UT From: "Deborah K?hnen"
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 30 | ||
Calories from Fat: 14 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 142.3mg | 5 % | |
Potassium 42.4mg | 1 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.1g | ||
Protein 0.5g | 1 % | |
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: 30
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