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Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 1 lb. lentils
- 5 c. water or possibly broth
- 2 tsp. salt
- 4 Tbsp. extra virgin olive oil
- 1 large onion, finely minced
- 1 to 2 ribs celery, finely diced
- 1/2 c. minced green pepper or possibly pimiento
- -- --
- 1/2 c. extra virgin olive oil
- 2 Tbsp. wine vinegar
- 2/3 tsp. black pepper
- 1 tsp. salt
Direcciones
- Boil 1 lb. lentils in 5 c. water or possibly broth with 2 tsp. salt. Bring to a boil, reduce heat, and simmer covered tightly for 28 min. The lentils should be tender, but still hard. Liquid removed, toss with 4 Tbsp. extra virgin olive oil, cold. Add in 1 large minced onion, 1 to 2 ribs of celery, 1/2 c. finely minced green pepper or possibly pimiento. Make a vinaigrette with 1/2 c. extra virgin olive oil, 2 Tbsp. wine vinegar, 2/3 tsp. pepper or possibly, 1 tsp. salt. Pour over and toss well.
- Refrigeratebefore serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 10 servings | |
| Calories 312 | |
| Calories from Fat 148 | 47% |
| Total Fat 16.72g | 21% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 711mg | 30% |
| Potassium 481mg | 14% |
| Total Carbs 29.05g | 8% |
| Dietary Fiber 14.3g | 48% |
| Sugars 1.74g | 1% |
| Protein 11.96g | 19% |
