Rinse lentils. In a saucepan, cover the lentils with water salted with 1 tsp salt. Bring to a boil over medium heat and cook until tender, about 50 minutes. Drain the lentils and allow them to cool.
In a large bowl, combine the scallions, red onion, cucumber, bell pepper, apple, oranges, parsley, oil, orange juice, 1 tsp salt, pepper and vinegar.
Stir in the lentils and mix well. Set the salad aside for about 10 minutes before serving so that the flavours can marry.
Nutrition Facts
Per Portion
Calories690
Calories from fat266
Calories from saturated fat38
Total Fat29.6 g
Saturated Fat4.2 g
Trans Fat0.0 g
Polyunsaturated Fat4.1 g
Monounsaturated Fat20.3 g
Cholesterol0
Sodium1208 mg
Potassium1064 mg
Total Carbohydrate79 g
Dietary Fiber14.4 g
Sugars14.9 g
Protein26.4 g
Dietary servings
Per Portion
Fruit
0.9
Meat Alternative
2.6
Vegetables
4.1
Energy sources
Recipe from:
the Greek diet by Maria Loi & Sarah Toland