How To make Lentil Vegetable Salad
1 c Red lentil;
3 c Chicken Broth
1 Bay leaf;
1/4 ts Dried leaf marjoram;
1/4 ts Dried leaf thyme;
1 ts Virgin olive oil;
1 md Size carrot; chopped
1 md Size celery stalk;
-chopped 2 Green onion; chopped
1/4 ts Hot pepper flakes;
-(optional) 1/2 c Water chestnuts; sliced
-rinced, drained 1/4 c Balsamic vinaigrette;
Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. Drain in a colander. Heat oil in a non-stick saucepan and stir-fry vegetables 3 minutes. Add lentils, hot pepper, water chestnuts and vinaigrette. Serve on a bed of lettuce leaves. Food Exchnges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/brEAD EXCHANGE + 1 LOW-FAT MEAT EXCHANGE; CAL: 115; CHO: 0mg; CAR: 21g; PRO: 9g; SOD: 24mg; FAT: 4g; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master.
How To make Lentil Vegetable Salad's Videos
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Green Lentil Salad Recipe | Simple and Delish by Canan
This green lentil salad makes a great side dish on its own. Super simple to make, and so light and refreshing! green lentil salad recipe. CLICK HERE TO SUBSCRIBE:
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Ingredients:
1 cup green lentils, uncooked
2 cups water
8-10 Cornichon Pickles
2-3 tbsp parlsey, chopped (you can also add dill)
Salt to taste
16 oz. greek yogurt
Instructions:
1- Rinse your lentils with fresh water and transfer into a saucepan. Add 2 cups water and bring to a boil. Add more water if needed. Cook until tender but not mushy.
2- Drain any excess water. Rinse with cool water and drain again.
3- Allow lentils to cool for a few minutes.
4- Chop the pickels
5- Rinse the parsley and pull the leaves from the stems. Roughly chop the parsley leaves
6- Transfer lentils into a medium sized bowl, add salt, pickles and parsley. Mix well.
7- Add yogurt and mix well.
Enjoy!
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You need to try this lentil salad! | Food Dolls
Roasted Eggplant Lentil Salad
Hate lentil salad? Think eggplant salad is boring? Let me run this one past you: lentils infused with flavour from a seasoned broth, then tossed in a lemony garlicky dressing with juicy tomato and a token scattering of green fluffage, topped with plump, caramelised cubes of roasted eggplant and sprinkled with feta.
It's meaty, it's satisfying, it's interesting and it's just downright tasty. Plus it keeps well!
BEETROOT, KALE & LENTIL SALAD RECIPE | VEGAN
Ingredients
400g tin lentils
400g tin baby beetroot (drained)
Large bunch kale (about 4 cups)
Juice of 1/2 lemon
2 T tahini paste
2 T balsamic vinegar
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Greek Lentil Salad
If you’re a fan of traditional Greek salad, you’ll LOVE this high-fiber, high-protein version featuring super-nutritious lentils. Anyone with a pulse should make it!
(Ha-ha! Sorry. They don’t call me Greta PUNleski for nothing!)