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Minted Lentil Salad

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  Dried green lentils 1 1⁄2 Cup (24 tbs)
  Carrot 1 , peeled
  Stalk celery 1
  Onion 1⁄4
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon
  Olive oil 2 Tablespoon
  Lemon 1 , rind peeled
  Red pepper 1 , roasted and sliced
  Yellow pepper 1 , roasted and sliced
  Green onions 2 , finely chopped
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh mint 2 Tablespoon
  Feta cheese 4 Ounce, crumbled

1. In a large saucepan, combine lentils, carrot, celery, onion, garlic, bay leaf and salt. Cover with water so that lentils are 2 inches beneath water's surface. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are tender. Drain lentils and discard carrot, celery, onion, garlic and bay leaf.
2. In a small bowl, combine lemon juice, olive oil and rind.
3. In a large bowl; combine lentils, lemon juice mixture, roasted peppers, green onions, parsley and mint. Toss gently to coat. Sprinkle with feta. Chill for 1 hour. Serve at room temperature.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1771 Calories from Fat 520

% Daily Value*

Total Fat 59 g90.6%

Saturated Fat 21.8 g109.2%

Trans Fat 0 g

Cholesterol 100.9 mg33.6%

Sodium 2365.6 mg98.6%

Total Carbohydrates 224 g74.8%

Dietary Fiber 102.1 g408.2%

Sugars 22.8 g

Protein 98 g195.7%

Vitamin A 400.4% Vitamin C 901.9%

Calcium 97.3% Iron 160.4%

*Based on a 2000 Calorie diet

Minted Lentil Salad Recipe