Lentil Salad
Recipe: #21778
November 17, 2015
Categories: Salads, Beans, Cheese, Feta, Peppers, Mediterranean, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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