Lentil Salad

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"This is out of the 2005 edition KCTS Chefs cookbook. It was sent in by owner and executive Chef Alison Hero from the Silverwater Cafe in Port Townsend , Washington. Cooking time does not include refrigerated time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (359.5 g)
  • Calories 395.7
  • Total Fat - 17 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 7.9 mg
  • Sodium - 1003.5 mg
  • Total Carbohydrate - 41.9 g
  • Dietary Fiber - 19.9 g
  • Sugars - 4.6 g
  • Protein - 20.5 g
  • Calcium - 208.9 mg
  • Iron - 5.3 mg
  • Vitamin C - 35.7 mg
  • Thiamin - 0.6 mg

Step 1

Place lentils and water in a small pot and cover.

Step 2

Bring to a boil, reduce heat and simmer for 20 minutes.

Step 3

Drain and rinse with cool water.

Step 4

In a large mixing bowl, combine remaining ingredients.

Step 5

Add lentils when completely cool and mix.

Step 6

Let sit, refrigerated, for 2 hours or more.

Tips & Variations


No special items needed.

Related

MsPia

Great salad. Lots of flavor.A meal in it self.

review by:
(9 Feb 2016)