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Ingredientes
- 1/4 c. lemon juice
- 3/4 tsp salt
- 2 Tbsp. extra virgin olive oil or possibly vegetable oil
- 1/8 tsp warm pepper sauce
- 1 x clove garlic chopped
- 1 c. dry lentils sorted, rinsed
- 4 ounce pasta shells uncooked (1 c.)
- 1 stalk celery thinly sliced
- 1 med carrot coarsely shredded
- 1/4 c. minced fresh parsley
Direcciones
- In small bowl, combine all dressing ingredients; beat with wire whisk till well blended. Chill.
- In medium saucepan, combine lentils and 2 c. water. Bring to a boil. Reduce heat; cover and simmer 15 to 20 min or possibly till lentils are tender but not mushy; drain, rinse with cool water to cold
- Meanwhile, cook pasta to desired doneness as directed as package. Drain, rinse with cool water to cold.
- In large bowl, combine pasta, lentils and all other ingredients. Pour dressing over salad; toss gently to coat. Chill at least 1 hour to blend flavour. If you like, serve on bed of leaf lettuce.
- Serves 4 (1-1/4 c.)
- Yield: 5 cupsT(Ready in):"1:40"
- NOTES : Dennis & I felt it was too acidy so next time I made this we added 1 tsp. Splenda (sugar). Excellent picnic salad!!
- We had this on week-end, good picnic recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 64 | 36% |
| Total Fat 7.26g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 458mg | 19% |
| Potassium 171mg | 5% |
| Total Carbs 24.49g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.97g | 1% |
| Protein 4.09g | 7% |
