Lentil Salad with Tomatoes and Watercress

 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.