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Ingredientes
- Lentil Salad with Balsamic Glaze
- 2 cups dry lentils, cooked according to instructions
- 1 pint grape tomatoes
- 1/2 cup roasted (or just fresh) red bell pepper, chopped
- 1/4 cup red onion, minced
- 1/4 cup rice wine or apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/4 cup fresh basil, thinly sliced
- 1/2 cup balsamic vinegar
- Let cool in the refrigerator while you simmer the balsamic vinegar over medium-low heat, until it reduces to 1/4 cup (about half its original volume):
View Full Recipe at Sweet Peas and Pumpkins
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 640g | |
| Calories 1685 | |
| Calories from Fat 157 | 9% |
| Total Fat 17.67g | 22% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1221mg | 51% |
| Potassium 3909mg | 112% |
| Total Carbs 259.86g | 69% |
| Dietary Fiber 117.9g | 393% |
| Sugars 29.37g | 20% |
| Protein 100.62g | 161% |
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:%3C/p%3E%3Cp%3EWhen%20ready%20to%20serve%20(the%20lentils%20taste%20best%20if%20allowed%20to%20marinate%20in%20their%20dressing%20for%20at%20least%201%20hour),%20drizzle%20with%20a%20teaspoon%20or%20two%20of%20the%20balsamic%20glaze:%3C/p%3E%3Cp%3EServes%206-8%20as%20a%20side,%204%20for%20a%20light%20lunch.%3C/p%3E%3Cp%3ELife%20is%20sweet!%3C/p%3E%3Cp%3ESPC%3C/p%3E){kind=link}