Lentil Salad with Tomatoes and Watercress
Nutritional Information
Calories per serving: | 208 |
---|---|
Fat per serving: | 5g |
Saturated fat per serving: | 1g |
Monounsaturated fat per serving: | 3g |
Polyunsaturated fat per serving: | 1g |
Protein per serving: | 11g |
Carbohydrates per serving: | 31g |
Fiber per serving: | 8g |
Cholesterol per serving: | 0.0mg |
Iron per serving: | 3mg |
Sodium per serving: | 210mg |
Calcium per serving: | 86mg |
Rinse lentils well, and simmer them gently to reduce splitting. Check for doneness after about 18 minutes.
Ingredients
- Vinaigrette:
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced capers, drained
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- Salad:
- 1 1/3 cups petite green or brown lentils
- 2 bay leaves
- 1/2 cup finely chopped celery, with some leaves
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon salt
- 12 cherry tomatoes, halved
- 1/4 cup chopped fresh chives, divided
- 4 cups trimmed watercress
Preparation
To prepare vinaigrette, whisk together all ingredients. Add salt and black pepper to taste.To prepare salad, combine 4 cups water, lentils, and bay leaves in a medium saucepan; bring to a boil. Reduce heat; simmer 18 to 20 minutes. Drain; discard bay leaves. Gently stir together lentils, celery, onion, parsley, and salt. Add tomatoes and 2 tablespoons chives. Drizzle with vinaigrette; toss gently to coat. Divide watercress evenly among 6 plates; top with 3/4 cup lentil mixture. Top with remaining 2 tablespoons chives.
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