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60 minutes
Prep: 15 minutes
Cook: 45 minutes
354 calories per serving view nutrition facts
4 servings
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| 1 | cup | lentils | regular or green |
| 6 | each | parsley leaves | fresh, sprigs |
| 1 | each | bay leaf | turkish |
| 1 | x | thyme leaves | dried, pinch |
| 2 | tablespoons | vinegar | wine |
| 2 | each | onions | green, scallions, minced |
| 1 | teaspoon | prepared mustard | dry powder |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 1/3 | cup | vegetable oil | walnut |
| 3 | tablespoons | parsley leaves | fresh, chopped |
Cover lentils with cold water and soak for 2 hours. Drain and place in small pot, add parsley sprigs and bay leaf. Cover with boiling water and simmer for 35 to 45 minutes, covered, until tender. Drain and remove the parsley sprigs and bay leaf.
Using a salad bowl, whisk together the vinegar, green onions, dry mustard, salt and pepper. While continuing to whisk slowly add the walnut oil in a thin stream.
Add lentils and toss with the dressing. Add the chopped fresh parsley. Adjust seasoning to taste. Serve warm or cold.
Servings: 4 Calories: 346 Fat: 19g (48% of calories from fat)
saturated fat: 2g protein: 15g carbohydrate: 32g cholestorol: 0mg fibre: 16.5g Nutritional benefits: Protein, good carbohydrate and fibre from the lentils, omega-3 fatty acids from walnut oil.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 16.0g | 63% |
| Sugars 3.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 4% | Vitamin C | 15% | |
| Calcium | 4% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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