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Lentil Salad

Lentil Salad recipe image
This American salad features DRY LENTILS 1 CARROT DICED, PLUS 1 teaspoon. OLIVE OIL, DIV, md ONION CHOPPED, CLOVE CRUSHED SALT AND PEPPER. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 202.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This American salad features DRY LENTILS 1 CARROT DICED, PLUS 1 teaspoon. OLIVE OIL, DIV, md ONION CHOPPED, CLOVE CRUSHED SALT AND PEPPER. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 pound DRY LENTILS 1 CARROT DICED
  • 2 tablespoon PLUS 1 teaspoon. OLIVE OIL, DIV, 1 md ONION CHOPPED
  • 1 GARLIC CLOVE CRUSHED SALT AND PEPPER
  • 1 md TOMATO, PEELED, SEEDED, AND CHOPPED TOMATO, OPTIONAL
Directions
  1. 1
    Chopped.
  2. 2
    LETTUCElettuce LEAVESleaves, OPTIONALoptional 1 RIBrib CELERYcelery DICEDdiced PICKpick OVERover LENTILSlentils TOto REMOVEremove ANYany SMALLsmall STONESstones.
  3. 3
    RINSErinse LENTILSlentils UNDERunder COLDcold WATERwater ANDand SETset ASIDEaside.
  4. 4
    INin MED-SAUCEPAmedsaucepanN OVERover MEDmed.
  5. 5
    HEATheat, COMBINEcombine 2 TBtb OLIVEolive OILoil ANDand GARLICgarlic; COOKcook 2 TOto 3 MINmin.
  6. 6
    ORor UNTILuntil LIGHTLYlightly BROWNEDbrowned; STIRRINGstirring OFTENoften.
  7. 7
    ADDadd TOMATOtomato, CELERYcelery, CARROTcarrot, ANDand ONIONonion.
  8. 8
    COOKcook 2 MINmin.
  9. 9
    LONGERlonger, STIRRINGstirring OFTENoften.
  10. 10
    ADDadd LENTILSlentils ANDand SALTsalt ANDand PEPPERpepper TOto TASTEtaste; STIRstir TOto BLENDblend LENTILSlentils.
  11. 11
    ADDadd ENOUGHenough WATERwater TOto COVERcover; BRINGbring TOto Aa BOILboil.
  12. 12
    REDUCEreduce HEATheat TOto LOWlow; COVERcover ANDand SIMMERsimmer 45 MINSmins.
  13. 13
    ORor UNTILuntil LENTILSlentils AREare TENDERtender.
  14. 14
    REMOVEremove FROMfrom HEATheat ANDand SERVEserve WARMwarm, ORor COOLcool TOto ROOMroom TEMPtemp.
  15. 15
    STIRstir INin REMAININGremaining 1 TSts OLIVEolive OILoil JUSTjust BEFOREbefore SERVINGserving ANDand SPRINKLEsprinkle WITHwith CHOPPEDchopped TOMATOtomato.
  16. 16
    GARNISHgarnish WITHwith LETTUCElettuce.
  17. 17
    (USuseE GOODgood QUALITYquality OLIVEolive OILoil)

Nutrition Facts

Servings 8

Amount Per Serving
Calories 202.5kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 3.5mg1%
Total Carbohydrate 23.7g8%
Dietary Fiber 9.3g38%
Sugars 2.7g
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, blending, boiling, carrot, chopped, clove, crushed, diced, div, dry, lentil, lentils, oil, olive, onion, optional, peeled, pepper, plus, salad
Read it online: https://www.chefs-mate.com/recipe/lentil-salad-3/