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Shallot Lentil Salad

Healthycooking's picture
Ingredients
  Green lentils/Brown lentils 3⁄4 Cup (12 tbs), rinsed and drained
  Shallot 1 , halved lengthwise
  Ground cloves 1⁄4 Teaspoon
  Bay leaf 1
  Chopped celery 1 Cup (16 tbs)
  Chopped sweet yellow pepper 1⁄2 Cup (8 tbs)
  Finely chopped red onion 1⁄2 Cup (8 tbs)
  Chopped plum tomatoes 1⁄2 Cup (8 tbs)
  Goat cheese 3 Ounce, crumbled
  Chopped fresh italian parsley 2 Tablespoon
  Chopped fresh mint 2 Tablespoon
  Lemon juice 3 Tablespoon
  Honey 1 Teaspoon
  Walnut oil/Olive oil 1 Teaspoon
  Chopped garlic 1⁄2 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
Directions

Place the lentils in a medium saucepan and cover with 3" of water.
Add the shallots, cloves, and bay leaf.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
Drain in a colander and discard the bay leaf and shallots.
Set the lentils aside to cool.
In a large bowl, combine the celery, yellow peppers, onions, tomatoes, goat cheese, parsley, and mint.
Stir in the lentils.
In a small bowl, whisk together the lemon juice, honey, oil, and garlic.
Pour over the salad and gently toss to combine.
Season with the salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Healthy

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