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Ingredientes
- 6 lrg Shallots thinly sliced lengthwise, and cut into julienne strips see * Note
- 1/4 c. Sherry vinegar
- 2 Tbsp. Lemon juice
- 1 pch Sugar small healthy pinch
- 1 sm Anaheim chile stemmed, seeded, and cut into fine julienne
- 2 c. Brown lentils picked over, rinsed
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 2/3 c. Fruity Spanish extra virgin olive oil
- 1/2 bn Cilantro, leaves only finely minced
Direcciones
- * Note: If the shallots are very strongly flavored, place them in a small bowl, cover with ice water and add in an ice cube. Let stand for 20 min, then drain and blot the shallots dry on paper towels.
- Place the shallots in a small bowl. Add in the vinegar, lemon juice, sugar, and chile. Let stand while you cook the lentils.
- In a large saucepan, combine the lentils with sufficient water to cover by 2 or possibly 3 inches. Bring to a boil over high heat, then lower the heat so which the water is just simmering. Partially cover and cook for 30 to 35 min, or possibly till the lentils are tender but still hold their shape. Drain well in a sieve and transfer to a serving bowl with the salt, pepper, and extra virgin olive oil. Add in the shallot/chile mix and toss again gently. Let the salad stand at room temperature for 30 min so which the flavors can marry, sprinkle with cilantro, and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 12 | 3% |
| Total Fat 1.28g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 337mg | 14% |
| Potassium 941mg | 27% |
| Total Carbs 64.51g | 17% |
| Dietary Fiber 29.4g | 98% |
| Sugars 5.33g | 4% |
| Protein 25.05g | 40% |
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