The Best Lentil Salad, Ever
Recipe: #13491
July 29, 2014
Categories: Salads, Bean Salad, Side Dishes, Beans, Indian, Middle Eastern, Moroccan, Picnic, High Fiber, High Protein, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This recipe was created by Sarah Britton and posted on the My New Roots blog. She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (115.7 g)
- Calories 316.7
- Total Fat - 11.1 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 787.8 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 18.8 g
- Sugars - 4.1 g
- Protein - 15.2 g
- Calcium - 51.2 mg
- Iron - 4.9 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
Step 2
In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
Tips
No special items needed.
1 Reviews
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