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
You need to try this lentil salad! | Food Dolls
3 Delicious Lentil Recipes | healthy + vegan
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
Rachel’s Green Lentil Salad Recipe
Rachel’s Green Lentil Salad Recipe
Isn’t she GORGEOUS?!! ????
This Green Lentil Salad is one you’ll be making again and again! Goes GREAT alongside fish or seafood.
Excellent with some BBQ meat of some sort. We had this salad for dinner with BBQ bone-in chicken breasts that were marinated in fresh lemon juice, garlic, and herbs…OH MAN, it was GOOD! I finished off the bowl of salad the next day for lunch, and I’m already craving more while writing this.
The BEST part of this salad is that it’s SUPER TASTY and fresh-tasting while ALSO being packed full of nutrients and protein! One of my new go-to favorites! I think it will surprise you (in a very good way)!
Make it a few hours ahead of time for your guests or take it to a party!
Nobody else will be bringing a lentil salad – but everyone will be raving about yours!
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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Cauliflower Lentil Salad is a healthy lunch idea
Get the Recipe:
⭐️ Cauliflower lentil salad is an easy and delicious Mediterranean-inspired recipe packed with bold flavors and wholesome ingredients.
We make it with roasted cauliflower, lentils, parsley, and an aromatic cumin and lemon dressing.
⭐️ Ingredients
FOR ROASTED CAULIFLOWER
1 large cauliflower (about 2½ pounds or 1.2 kg)
1 tablespoon extra virgin olive oil
½ teaspoon salt
2 twists black pepper
FOR CUMIN DRESSING
¼ cup extra virgin olive oil
3 tablespoons lemon juice or more to taste
2 cloves garlic minced, or 1 teaspoon garlic powder
1 teaspoon cumin ground
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon red pepper flakes
2 twists black pepper
½ cup parsley finely chopped
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Lentil Vegetable Salad - Nourishing Recipes
Lentil Vegetable Salad (4 servings)
Ingredients:
2 med carrots, chopped
2 stalks celery, chopped
1 tbsp dijon mustard
1 ½ cups dried lentils, rinsed and picked over to remove stones
1 tsp thyme leaves
¼ cup fresh Italian parsley, chopped
½ tsp ground allpsice
¼ tsp ground black pepper
1 tbsp extra virgin olive oil
1 sml red onion, chopped
¼ cup red wine vinegar
½ tsp salt
5 cups water
Directions:
1. In a medium saucepan over medium-high heat combine the water, lentils, onion, thyme, and allspice. Bring to a boil, reduce the heat to low, and simmer until the lentils are tender but still intact, about 15 minutes.
2. Drain the lentil mixture and transfer to a large bowl. Add the vinegar, mustard, olive oil, celery, carrots, parsley, salt, and pepper. Refrigerate the salad for at least 15 minutes to allow the lentils and vegetables to marinate in the dressing, then bring to room temperature to serve.
Nutritional Information:
310 cal 45 cal from fat
5 g fat 0.5 g sat fat 0 g trans fat
0 mg cholesterol
410 mg sodium
48 g carbs 12 g fiber 4 g sugar
20 g protein
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