How To make Lentil Vegetable Salad
1 c Red lentil;
3 c Chicken Broth
1 Bay leaf;
1/4 ts Dried leaf marjoram;
1/4 ts Dried leaf thyme;
1 ts Virgin olive oil;
1 md Size carrot; chopped
1 md Size celery stalk;
-chopped 2 Green onion; chopped
1/4 ts Hot pepper flakes;
-(optional) 1/2 c Water chestnuts; sliced
-rinced, drained 1/4 c Balsamic vinaigrette;
Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. Drain in a colander. Heat oil in a non-stick saucepan and stir-fry vegetables 3 minutes. Add lentils, hot pepper, water chestnuts and vinaigrette. Serve on a bed of lettuce leaves. Food Exchnges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/brEAD EXCHANGE + 1 LOW-FAT MEAT EXCHANGE; CAL: 115; CHO: 0mg; CAR: 21g; PRO: 9g; SOD: 24mg; FAT: 4g; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master.
How To make Lentil Vegetable Salad's Videos
The Lentil Salad you NEED in your LIFE | Spanish Ensalada de Lentejas Recipe
EPISODE 691 - How to Make a Spanish Lentil Salad | Ensalada de Lentejas Recipe
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Roasted Eggplant Lentil Salad
Hate lentil salad? Think eggplant salad is boring? Let me run this one past you: lentils infused with flavour from a seasoned broth, then tossed in a lemony garlicky dressing with juicy tomato and a token scattering of green fluffage, topped with plump, caramelised cubes of roasted eggplant and sprinkled with feta.
It's meaty, it's satisfying, it's interesting and it's just downright tasty. Plus it keeps well!
Lentil Salad With Roasted Vegetables | Melissa Clark Recipes | The New York Times
Melissa Clark makes a bright lentil salad with roasted root vegetables and sherry vinaigrette.
Produced by: Jenny Woodward
Read the story here:
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Lentil Salad With Roasted Vegetables | Melissa Clark Recipes | The New York Times
The Most Delicious Lentil Salad Recipe Ever Made
Delicious lentil salad recipe
Green lentil-1 cup( cooked 400grams)
Water-3 cups
Salt- 1 teaspoon
VEGETABLES
Cucumber- 150grams
Avocado -120grams
Tomato- 150grams
Onion- 70grams
Red & Yellow bell pepper- 100grams
Mint-15grams
SALAD DRESSING
Olive oil-3 tablespoon
Lemon juice- 1 tablespoon
White pepper-1/2 teaspoon
Salt-1/2 teaspoon
Lentil Vegetable Salad - Nourishing Recipes
Lentil Vegetable Salad (4 servings)
Ingredients:
2 med carrots, chopped
2 stalks celery, chopped
1 tbsp dijon mustard
1 ½ cups dried lentils, rinsed and picked over to remove stones
1 tsp thyme leaves
¼ cup fresh Italian parsley, chopped
½ tsp ground allpsice
¼ tsp ground black pepper
1 tbsp extra virgin olive oil
1 sml red onion, chopped
¼ cup red wine vinegar
½ tsp salt
5 cups water
Directions:
1. In a medium saucepan over medium-high heat combine the water, lentils, onion, thyme, and allspice. Bring to a boil, reduce the heat to low, and simmer until the lentils are tender but still intact, about 15 minutes.
2. Drain the lentil mixture and transfer to a large bowl. Add the vinegar, mustard, olive oil, celery, carrots, parsley, salt, and pepper. Refrigerate the salad for at least 15 minutes to allow the lentils and vegetables to marinate in the dressing, then bring to room temperature to serve.
Nutritional Information:
310 cal 45 cal from fat
5 g fat 0.5 g sat fat 0 g trans fat
0 mg cholesterol
410 mg sodium
48 g carbs 12 g fiber 4 g sugar
20 g protein
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Easy Quinoa Salad
This Quinoa Tabbouleh recipe is gluten-free, easy to make, and very flavorful. It's perfect for meal prep, and balanced with protein with the addition of chickpeas. This is a satisfying dish all on its own.