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I recently tried a lentil salad at La Bicyclette in Carmel and thoroughly enjoyed it and wanted to find a similar recipe. I found one on "My New Roots" and made some adjustments and it was a big hit!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $3.50 view details

Direcciones

  1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful! Alternately, I've also used Trader Joe's precooked lentils and they are great!
  2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
  3. Finely dice red onion, cucumber and red pepper – the salad is best if all the ingredients are about the same size.
  4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add onion, cucumber, red pepper and capers. Top with cheese and pinenuts just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 271g
Recipe makes 4 servings
Calories 627  
Calories from Fat 151 24%
Total Fat 17.26g 22%
Saturated Fat 8.01g 32%
Trans Fat 0.0g  
Cholesterol 46mg 15%
Sodium 2186mg 91%
Potassium 1339mg 38%
Total Carbs 80.31g 21%
Dietary Fiber 36.6g 122%
Sugars 9.75g 7%
Protein 38.7g 62%
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