Warm Lentil And Ham Salad Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Unsalted butter2 Tablespoon
 Onion1 Medium, finely chopped
 Celery ribs3 , diced
 Carrots2 , cut into 1/2 inch dice
 Brown lentils1 Cup (16 tbs) (Picked Over)
 Chicken stock/Low sodium broth2 Cup (32 tbs)
 Water3 Cup (48 tbs)
 Ground pepper To Taste
 Sliced smoked ham3⁄4 Pound, cut into 1/2-inch dice
 Dijon mustard1 Tablespoon
 Sherry vinegar2 Tablespoon
 Garlic1 Clove (5 gm), minced
 Grapeseed/Vegetable oil2 Tablespoon
 Extra virgin olive oil2 Tablespoon
 Minced flat leaf parsley2 Tablespoon
 Snipped chives1⁄4 Cup (4 tbs)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2135 Calories from Fat 931

% Daily Value*

Total Fat 104 g159.5%

Saturated Fat 27.1 g135.5%

Trans Fat 0 g

Cholesterol 78.9 mg

Sodium 5509.8 mg229.6%

Total Carbohydrates 186 g62.1%

Dietary Fiber 69.7 g278.7%

Sugars 28.8 g

Protein 132 g263.5%

Vitamin A 498.9% Vitamin C 143.3%

Calcium 33.4% Iron 105.6%

*Based on a 2000 Calorie diet

Directions

1. In a large saucepan, melt the butter. Add the onion, celery and carrots and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the lentils, stock and water and bring to a boil. Simmer over moderate heat until the lentils are tender, about 25 minutes. Season with salt and pepper. Add the ham and cook until heated through, about 2 minutes. Drain and return the lentils and ham to the saucepan.
2. Meanwhile, in a small bowl, whisk the mustard with the vinegar and garlic. Whisk in the grapeseed and olive oils and season with salt and pepper. Stir the dressing into the lentils and fold in the parsley and chives.
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