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Lentil Salad Recipe
|Lentils||2 Cup (32 tbs)|
|Water||6 Cup (96 tbs)|
|Garlic||2 Clove (10 gm), peeled|
|Thinly sliced green onions||1 Cup (16 tbs)|
|Fresh hot green chilies||1 Small, seeded and finely chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||2 Tablespoon|
|Grated lime peel||1 Teaspoon|
|Lime juice||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced / pressed (Large Cloves)|
|Ground cumin||1 Teaspoon|
|Finely chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 2411 Calories from Fat 1002
% Daily Value*
Total Fat 113 g174.2%
Saturated Fat 15.6 g78.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1996.2 mg83.2%
Total Carbohydrates 252 g83.9%
Dietary Fiber 122.4 g489.4%
Sugars 10.8 g
Protein 103 g206.6%
Vitamin A 114.4% Vitamin C 209.4%
Calcium 40.3% Iron 197.8%
*Based on a 2000 Calorie diet
In a 4 quart pan, combine lentils, water, the 2 cloves garlic, and bay leaves.
Bring to a boil over high heat.
Cover, reduce heat, and simmer until lentils are tender.
Drain well, then discard garlic and bay leaves.
Let lentils cool for 15 to 20 minutes.Transfer to a large bowl and mix lightly with onions and chile.
In a jar with a tight fitting lid, combine oil, vinegar, lime peel and juice, the minced garlic, and cumin.
Cover, shake well, and pour over lentils.
Stir mixture lightly.
Season to taste with salt.
Cover and let stand at room temperature until flavors are blended.
If made ahead, cover and refrigerate until next day; bring to room temperature before serving.
Just before serving, garnish with parsley.