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Lentil SaladLentils are a good substitute for meat. They are very high in protein and jam packed with vitamins and minerals. As a dried vegetable, lentils are second in protein content to soybeans.
In Middle Eastern diets lentils are very popular. Here in the United States we have seen lentils pop up on many restaurant menus in recent years as chefs have been creative with their lentil recipes.
Prepare in Advance & Serve Warm or ColdThis lentil salad recipe is a great spring or summer dish. It can be made in advance which gives the flavors a chance to really come together.As in many of my recipes, you can add or eliminate any ingredients based on your preferences. I like to be flexible with recipes so that you can use ingredients you have in your pantry. Serve this salad either warm or at room temperature and if you are having a large gathering and serving buffet style, this is a great compliment to the other dishes. Recipe for Lentil SaladIngredients(yield 4 servings)
2. In a small saucepan sauté the onion quarters and garlic in 1 Tbls. olive oil until onions are slightly translucent (about 3-5 minutes). 3. Add the onions, garlic and bay leaf to the simmering lentils. Cook about 20 minutes or until tender. Drain the lentils and discard onion, garlic and bay leaf. 4. Transfer the lentils to a medium bowl and toss with diced bell pepper, red onion, and remaining ingredients. Season with salt and pepper to taste. Serve at room temperature or slightly chilled. Crispy garlic toasts or crackers are perfect for scooping up the lentils. This salad is also a complimentary side dish with sandwiches.
WINE PAIRING: Sauvignon Blanc or try a Riesling to pair with this salad.
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Did You Know?Lentils are high in protein and can be substituted for traditional meat proteins. Choose lentils as a low-fat, high fiber food to add to a well balanced diet.
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