Search
by Ingredient

Mediterranean Lentil Salad

StarStarStarStarStar

Your rating

Recipe

.

 

Yield

4 servings

Prep

16 min

Cook

25 min

Ready

1⅔ hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¾ cup lentils, green
dried, you want to end up with 2 cups cooked
Camera
2 cups water
Camera
3 ounces sweet red bell peppers
roasted, chopped, or you can roast yourself
Camera
2 tablespoons onions
finely minced
Camera
2 cloves garlic
medium, pressed
Camera
8 tablespoons basil
fresh chopped, about 1/2 cup
Camera
cup walnuts
coarsely chopped
Camera
3 tablespoons balsamic vinegar
Camera
1 tablespoon lemon juice
fresh
Camera
2 tablespoons olive oil, extra-virgin
Camera
8 ounces dandelion leaves
young, or or arugula, chopped, optional
½ teaspoon salt
to taste
Camera
¼ teaspoon black pepper
cracked to taste
Camera

Ingredients

Amount Measure Ingredient Features
177 ml lentils, green
dried, you want to end up with 2 cups cooked
Camera
473 ml water
Camera
86.7 ml/g sweet red bell peppers
roasted, chopped, or you can roast yourself
Camera
3E+1 ml onions
finely minced
Camera
2 cloves garlic
medium, pressed
Camera
1.2E+2 ml basil
fresh chopped, about 1/2 cup
Camera
79 ml walnuts
coarsely chopped
Camera
45 ml balsamic vinegar
Camera
15 ml lemon juice
fresh
Camera
3E+1 ml olive oil, extra-virgin
Camera
231.2 ml/g dandelion leaves
young, or or arugula, chopped, optional
2.5 ml salt
to taste
Camera
1.3 ml black pepper
cracked to taste
Camera

Directions

Wash lentils, remove any foreign matter, and drain.

Combine lentils, 2 cups lightly salted water in medium saucepan.

Bring to a boil.

Reduce heat, and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm.

Cook gently so lentils don't get mushy.

When done, drain any excess water, and lightly rinse under cold water.

Continue to drain excess water.

Mince onion and press garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.

Place lentils in a bowl and add peppers, onion, garlic, basil, walnuts, vinegar and 2 tablespoons olive oil.

Season with salt and pepper to taste.

Marinate for at least 1 hour before serving.

Toss dandelion or arugula with 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper.

Serve on plate with lentils.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 28142% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 316mg 13%
Total Carbohydrate 10g 10%
Dietary Fiber 13g 52%
Sugars g
Protein 26g
Vitamin A 24% Vitamin C 83%
Calcium 8% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe