Old-Style Lentil Salad

10 Reviews
78% would make this recipe again

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Ingredients

??? green or brown lentils (dried), rinsed and drained ???
??? celery, chopped ???
??? green onions/scallions, finely chopped ???
??? extra virgin olive oil ???
??? lemon juice, freshly squeezed ???
??? Parsley and Garlic Base ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Rinse and drain the lentils, then put them in pot. Add water to cover the surface of the lentils and add a pinch of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are just tender, 20 to 25 minutes.
  2. While the lentils are cooking, coarsely chop the celery, finely chop the scallion, then add them to a salad bowl. Pour the oil and lemon juice, add the Parsley and Garlic base then season with salt and pepper.
  3. Drain the lentils, then toss them with the salad. Adjust the seasoning and serve.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

260

Fat

13 g

20 %

Saturated 1.7 g
+ Trans 0 g

9 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

27 g

9 %

Fibre

6 g

24 %

Sugars

3 g

Net Carbs

21 g

Protein

12 g

Vitamin A

5 %

Vitamin C

14 %

Calcium

4 %

Iron

32 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Manganese, Potassium, Vitamin K
Good source of  :
Copper, Magnesium, Phosphorus, Vitamin B1, Vitamin E, Zinc
Source of  :
Niacin, Pantothenic Acid, Selenium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin C
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 0
Meat and Alternatives 1 ½
Fats 2 ½
More info
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Reviews

10 Reviews (10 with rating only) 78% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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