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60 minutes
Prep: 5 minutes
Cook: 45 minutes
335 calories per serving view nutrition facts
4 servings
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| 1 | cup | lentils | French green |
| 6 | each | parsley leaves | fresh spigs |
| 1 | each | bay leaf | prefer. turkish |
| 1 | pinch | thyme leaves | dried |
| 2 | Tb | vinegar | wine |
| 2 | each | scallions, spring or green onions | (scallions) or red onion, finely chopped |
| 1 | teaspoon | dry mustard | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 1/3 | cup | walnut oil | may substitute light olive oil |
| 3 | Tb | parsley leaves | fresh chopped |
1. Rinse and/or soak the lentils as required.
2. Place the lentils, bay leaf, thyme and parsley sprigs and lentils in a saucepan. Cover with boiling water and simmer for 30-45 minutes or until the lentils are tender. Be careful not to over cook.
3. In a salad bowl. Whisk the wine vinegar, onion, dry mustard, salt and pepper together. Add the oil in a thin stream while continuing to whisk.
4. Add the lentils and gently toss with the dressing. Add the chopped fresh parsley and adjust seasonings to preference.
Serve warm or cold.
Calories: 346 fat: 19g (48% of calories from fat), saturated fat 2g, protein 15g, carbohydrate 32g, cholesterol 0 mg, fiber 16.5g Nutritional benefits: Protein, good carbs, fiber from lentils, omega-3 fatty acids from walnut oil
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 15.0g | 60% |
| Sugars 1.0g | |
| Protein 13.0g | 25% |
| Vitamin A | 2% | Vitamin C | 6% | |
| Calcium | 4% | Iron | 21% |
* 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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A delightful gourmet recipe brought to you by Real Food Direct
