Best Lentil Salad Ever

18 35 325
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Best Lentil Salad Ever
Health Rating
A delicious vegetarian lunch option!

Ingredients


2 1/4 cup Le Puy Lentils
1 medium Red onion (diced)
1 cup Red currant (or raisins or other dried fruit)
1/3 cup Capers, canned
1/3 cup Extra virgin olive oil (For Vinaigrette)
1/4 cup Apple cider vinegar (For Vinaigrette)
1 tbsp Maple syrup, pure (For Vinaigrette)
1 tbsp Dijon mustard (For Vinaigrette)
2 tsp Salt (For Vinaigrette)
2 tsp Black pepper (For Vinaigrette)
1 tsp Cumin (For Vinaigrette)
1/2 tsp Coriander, ground (For Vinaigrette)
1/2 tsp Turmeric, powder (For Vinaigrette)
1/2 tsp Cardamom, ground (For Vinaigrette)
1/4 tsp Cayenne pepper (For Vinaigrette)
1/4 tsp Ground cloves (For Vinaigrette)
1/4 tsp Nutmeg, ground (For Vinaigrette)
1/4 tsp Cinnamon (For Vinaigrette)

Instructions


  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 15 minutes, but they should take about 20 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. Be careful!
  2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
  3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large. 
  4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly, but still a little warm, place lentils in a large serving bowl and toss with dressing. Add onion, capers, and currants.

 

Nutrition Facts

Per Portion

Calories 325
Calories from fat 168
Calories from saturated fat 23.7
Total Fat 18.7 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 13.4 g
Cholesterol 0
Sodium 1582 mg
Potassium 187 mg
Total Carbohydrate 38 g
Dietary Fiber 11.4 g
Sugars 6.3 g
Protein 1.4 g

Dietary servings

Per Portion


Fruit 0.4
Vegetables 0.3

Energy sources


Pygal47%467.2875508103347186.0030019710332351%293.34805995251793208.838489296436172%375.11885465769114107.3858634685745747%51%CarbohydratesFatProtein

Notes:

Optional add-ins

arugula, walnuts, goat cheese, fresh herbs (flat-leaf parsley, cilantro, basil), sprouts, or crispy seasonal veggies.

If using other add-ins, add them just before serving. 

Recipe from:
Lunch
Salad
Side